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Serving Size: 6 Preparation Time :0:00
Categories: Main Dish Indian


Stews Vegetables
1 pound Boiling potatoes -- peeled cut in 1 1/2" cubes
1 pound Brussels sprouts -- - tough leaves remov ends trimmed -- - cut in half
1 medium Cauliflower ---cut in large flore
1 pound Swiss chard -- - tough stems remove torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves ---finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini -- ends trimmed cut in 1" cubes
2 large Carrots -- peeled sliced thickly -- - on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas -- drained rinsed with water

Whole wheat spaghetti or
Steamed brown rice

1/4 cup Chopped fresh basil


Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.

Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.