Ingredients are : 1 pound Boiling potatoes — peeled
cut in 1 1/2″ cubes
1 pound Brussels sprouts — – tough leaves remov
ends trimmed — – cut in half
1 medium Cauliflower — – cut in large flore
1 pound Swiss chard — – tough stems remove
torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves — – finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini — ends trimmed
cut in 1″ cubes
2 large Carrots — peeled
sliced thickly — – on the diagonal
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 ounces Can chick peas — drained
rinsed with water
—–SERVE OVER—–
Whole wheat spaghetti or
Steamed brown rice
—–GARNISH—–
1/4 cup Chopped fresh basil And the recipe is 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 1/2 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.
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