Recipe: Chunky Vegetable Stew with Chickpeas

CHUNKY VEGETABLE STEW WITH CHICKPEAS

2 tbsp oil
1 large potato, cubed
1 cup chopped onions
2 carrots, cut into discs
2 medium parsnips, cut into discs
2 celery stalks, cut into 1/2 pieces
2 garlic cloves
3 cups tomato juice plus 5 cups water
1 tsp marjoram or oregano
salt and pepper (to taste)
1 (1 lb) can chickpeas, drained
2 cups shredded cabbage (optional)
1/2 cup chopped fresh parsley

Heat the oil in a large pan and toss the potato, onion, carrots, parsnips, celery, and garlic 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. Stir in parsley; serve.

Servings: 6
Adapted from source: Claire Hopley; Amherst Bulletin, January 29, 1993