Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil 3 c -Tomato juice, plus:
2 Garlic cloves 5 c -Water
1 c Chopped onions 1/2 c Chopped parsley
2 Celery stalks 1 ts Marjoram or oregano
-cut into 1/2 pieces Salt and pepper; to taste
2 Carrots; cut into discs 1 cn Chickpeas; drained
2 md Parsnips; cut into discs 2 c Shredded cabbage (optional)
1 lg Potato; cubed

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

Posted by Pat Buttons in Intercook

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