Recipe - Chunky Vegetable Stew With Chickpeas

2 tablespoon Oil
2 Garlic cloves
1 cup Chopped onions
2 Celery stalks
cut into One half pieces
2 Carrots; cut into discs
2 md Parsnips; cut into discs
1 lg Potato; cubed
3 cup Tomato juice, plus:
5 cup Water
One half cup Chopped parsley
1 teaspoon Marjoram or oregano
Salt and pepper; to taste
1 cn Chickpeas; drained
2 cup 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. From Claire Hopley
Amherst Bulletin 12993

Shared by Pat Buttons