Chunky Vegetable Stew with Chickpeas
Yield: 6 Servings  VG, VN, WF, GF, DF, EF, SoF

2 tb Oil 2 Garlic cloves 1 c Chopped onions 2 Celery stalks -cut into 1/2" pieces 2 Carrots; cut into discs 2 md Parsnips; cut into discs 1 lg Potato; cubed

2   3 c -Tomato juice, plus: 5 c -Water 1/2 c Chopped parsley 1 ts Marjoram or oregano Salt and pepper; to taste 1 cn Chickpeas; drained 2 c Shredded cabbage (optional)

Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6.

"The recipe called for parsnips but I did not have any. Even without them the recipe was good. Everything "mingled" very well together. All I would take out would be the cabbage, personally. The chickpeas are great in the stew!"

Stephanie Levesque, tester

Fall 2001 Vegetarian Page
www.recipenet.org

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