Chunky Vegetable Stew with Chickpeas

Name: Chunky Vegetable Stew with Chickpeas
Yield: 6
Ingredients: 2 Tbsp Oil; 2 cloves Garlic; 1 cup Chopped onions; 2 ea Celery stalks, cut into 1/2" pieces; 2 ea Carrots, cut into discs; 2 ea medium Parsnips, cut into discs; 1 ea large Potato, cubed; 2 - 3 cups Tomato juice; 5 cups Water; 1/2 cup Chopped parsley; 1 tsp Marjoram or oregano; to taste Salt; to taste Pepper; 1 can Chickpeas, drained and rinsed; 2 cups Shredded cabbage (optional)

September 22, 2001 Other Contributors

About

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!

Yield: 6 Servings

Stephanie L. – Chef / Tester

Ingredients

Oil		2 Tbsp
Garlic		2 cloves
Chopped onions		1 cup
Celery stalks, cut into 1/2" pieces		2 ea
Carrots, cut into discs		2 ea
Parsnips, cut into discs		2 ea medium
Potato, cubed		1 ea large
Tomato juice		2 - 3 cups
Water		5 cups
Chopped parsley		1/2 cup
Marjoram or oregano		1 tsp
Salt		to taste
Pepper		to taste
Chickpeas, drained and rinsed		1 can
Shredded cabbage (optional)		2 cups

Directions

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.