1 lb Boiling potatoes, peeled
— cut in 1 1/2″ cubes 1 lb Brussels sprouts
— tough leaves removed — ends trimmed — cut in half 1 md Cauliflower
— cut in large florets 1 lb Swiss chard
— tough stems removed — torn in bite-size pieces 2 tb Olive oil
1 c Chopped onion
1 c Chopped celery
3 lg Garlic cloves
— finely chopped 1 tb Fresh marjoram or
1 ts Dried marjoram
1 lg Zucchini, ends trimmed
— cut in 1″ cubes 2 lg Carrots, peeled
— sliced thickly — on the diagonal 1 ts Coarse salt
1/4 ts Freshly ground black pepper
16 oz Can chick peas, drained
— rinsed with water ———————————SERVE OVER——————————— Whole wheat spaghetti or Steamed brown rice ———————————-GARNISH———————————- 1/4 c Chopped fresh basil
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. Suzanne Jonker, in “The Herb Companion.” Posted by Cathy Harned.