Chunky Vegetable Stew with Chickpeas
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
|
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
celery stalks
cut into half pieces |
|
| 2 | each |
carrots
cut into discs |
|
| 2 | medium |
parsnips
cut into discs |
*
|
| 1 | large |
potatoes
cubed |
*
|
| 3 | cups |
tomato juice
|
|
| 5 | cups |
water
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
marjoram
or oregano |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 2 | cups |
cabbage
shredded, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
celery stalks
cut into half pieces |
|
| 2 | each |
carrots
cut into discs |
|
| 2 | medium |
parsnips
cut into discs |
*
|
| 1 | large |
potatoes
cubed |
*
|
| 7.1E+2 | ml |
tomato juice
|
|
| 1.2 | l |
water
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 5 | ml |
marjoram
or oregano |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 473 | ml |
cabbage
shredded, optional |
|
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.
