Chunky Vegetable Stew with Chickpeas

2 tb Oil

2 Garlic cloves

1 c Chopped onions

2 Celery stalks

-cut into 1/2 pieces 2 Carrots; cut into discs

2 md Parsnips; cut into discs

1 lg Potato; cubed

3 c -Tomato juice, plus:

5 c -Water

1/2 c Chopped parsley

1 ts Marjoram or oregano

Salt and pepper; to taste 1 cn Chickpeas; drained

2 c Shredded cabbage (optional)

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