Chunky Vegetable Stew With Chickpeas

Ingredients

30 ml oil
2 garlic
120 gr onions
2 celery stalks
2 carrots
2 parsnips
1 potato
700 ml tomato juice
1,200 ml water
14 gr parsley
1 package chickpeas
180 gr cabbage

Instructions

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. Serves 6. From Claire HopleyAmherst Bulletin1-29-93 Shared by Pat Buttons