Italian Vegetable Ragout

Ingredients

450 ml boiling potatoes
32 gr brussels sprouts tough leaves removed ends trimmed in
1 cauliflower
1 swiss chard tough stems removed torn in bite size
30 ml olive oil
120 gr onion
100 gr celery
3 garlic
2 gr marjoram
1 gr marjoram
1 zucchini
2 slices carrots
3 gr coarse salt
1 gr black pepper
450 gr chick peas
8 gr basil

Instructions

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 half 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; saute 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. Suzanne Jonker, in "The Herb Companion."