Ingredients
- 3 garlic (cloves)
- 1 cauliflower
- 1 swiss chard tough stems removed torn in bite size (pieces)
- 1 zucchini
- 450 gr chick peas
- 450 ml boiling potatoes
- 120 gr onion (chopped)
- 100 gr celery (chopped)
- 32 gr brussels sprouts tough leaves removed ends trimmed in (cut)
- 30 ml olive oil
- 8 gr basil (chopped fresh)
- 3 gr coarse salt
- 2 gr marjoram (fresh)
- 1 gr marjoram (dried)
- 1 gr black pepper (freshly ground)
- 2 slices carrots
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."