Chunky Vegetable Stew with Chickpeas

This is the vegetable stew that meat-eaters won’t complain about. A big pot of carrots, parsnips, potatoes, celery, and chickpeas simmers in a tomato juice broth seasoned with marjoram and oregano until everything is tender and the broth thickens up naturally from the starchy vegetables.

Parsnips are the unsung hero here. They bring an earthy sweetness that rounds out the tomato broth and makes the whole thing taste richer than it has any right to be without a drop of cream or butter.

Toss in shredded cabbage at the end if you want extra body, or leave it out for a cleaner-tasting stew. Either way, this feeds six generously and costs next to nothing.

Kitchen Tips

• Cut all the root vegetables into similar-sized pieces so they finish cooking at the same time.
• Add the chickpeas and cabbage in the last 10 minutes so they don’t get mushy.
• This stew gets thicker and more flavorful overnight. Make a double batch and refrigerate for easy lunches all week.
• A drizzle of good olive oil and a handful of fresh parsley right before serving lifts the whole bowl.