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Italian vegetable ragout

Yield: 6 Servings

Ingredients:

• 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

Instructions:

drained -- rinsed with water MMMMM-------------------------SERVE OVER------------------------------ Whole wheat spaghetti or Steamed brown rice MMMMM--------------------------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.

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