Italian Vegetable Ragout

Directions

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 ½ 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; sauté 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.