Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boiling potatoes; peeled 3 lg Garlic cloves
-- cut in 1 1/2" cubes -- finely chopped
1 lb Brussels sprouts 1 tb Fresh marjoram or
-- tough leaves removed 1 ts Dried marjoram
-- ends trimmed 1 lg Zucchini; ends trimmed
-- cut in half -- cut in 1" cubes
1 md Cauliflower 2 lg Carrots; peeled
-- cut in large florets -- sliced thickly
1 lb Swiss chard -- on the diagonal
-- tough stems removed 1 ts Coarse salt
-- torn in bite-size pieces 1/4 ts Freshly ground black pepper
2 tb Olive oil 16 oz Can chick peas; drained
1 c Chopped onion -- rinsed with water
1 c Chopped celery

-------------------------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.

Jonker wrote: "This healthful ragout features a variety of vegetables
and herbs and is low in fat and cholesterol. It cooks so quickly
that it can easily be prepared for a weeknight meal."

From Suzanne Jonker's "End-of-Winter Ragouts" article in "The Herb
Companion." Feb./March 1989, Vol. 1, No. 2. Pg. 40. Posted by Cathy
Harned.
Submitted By BARRY WEINSTEIN On 04-10-95

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