Difference between revisions of "Chunky Vegetable Stew with Chickpeas"
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* 2 cups shredded [[cabbage]] (optional) | * 2 cups shredded [[cabbage]] (optional) | ||
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# Heat the [[oil]] in a large pan and toss the [[onion]], [[garlic]], [[celery]], [[carrot]]s, parsnips and [[potato]] in it over a low heat. | # Heat the [[oil]] in a large pan and toss the [[onion]], [[garlic]], [[celery]], [[carrot]]s, parsnips and [[potato]] in it over a low heat. | ||
# Add the juice and [[water]], [[marjoram]], [[oregano]], [[salt]] and [[pepper]] to taste. | # Add the juice and [[water]], [[marjoram]], [[oregano]], [[salt]] and [[pepper]] to taste. | ||
Latest revision as of 10:02, 15 July 2012
Description
Serves 6
Ingredients
- 2 tbsp oil
- 2 garlic cloves
- 1 cup chopped onions
- 2 celery stalks cut into ½ pieces
- 2 carrots, cut into discs
- 2 medium parsnips, cut into discs
- 1 large potato, cubed
- 3 cups tomato juice + 5 cups water
- ½ cup chopped parsley
- 1 tsp marjoram or oregano
- salt and pepper, to taste
- 1 can chickpeas, drained
- 2 cups shredded cabbage (optional)
Procedures
- 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.
