| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 2 | Garlic cloves | |
| 1 | c | Chopped onions |
| 2 | Celery stalks | |
| cut into 1/2 pieces | ||
| 2 | Carrots, cut into discs | |
| 2 | Parsnips, cut into discs | |
| 1 | Potato, cubed | |
| 3 | c | Tomato juice plus: |
| 5 | c | Water |
| 1/2 | c | Chopped parsley |
| 1 | t | Marjoram or oregano |
| Salt and pepper, to taste | ||
| 1 | Chickpeas, drained | |
| 2 | c | Shredded cabbage, optional |
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 Hopley- Amherst Bulletin- 1-29-93 Shared by Pat Buttons
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 29.1mg
Potassium: 291.2mg
Carbohydrates: 10.7g
Fiber: 2.3g
Sugar: 2.6g
Protein: 1.6g