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Categories:
potatoes Brussels sprouts cauliflower olive oil onions celery garlic marjoram fresh zucchini carrots kosher salt black pepper chickpeas Pasta basil
Viewed: 4 - Published at: 5 years agoIngredients
- 1 pound potatoes peeled and cut in 1 1/2" cubes
- 1 pound brussels sprouts tough leaves removed, ends trimmed, cut in half
- 1 medium cauliflower florets cut in large florets
- 1 pound swiss chard tough stems removed, torn in bitesize pieces
- 2 tablespoons olive oil
- 1 cup onions chopped
- 1 cup celery chopped
- 3 large garlic cloves finely chopped
- 1 tablespoon marjoram fresh, or 1 ts dried marjoram
- 1 large zucchini ends trimmed, cut in 1" cubes
- 2 large carrots peeled, sliced thickly, on the diagonal
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 16 ounces chickpeas (garbanzo beans) drained, rinsed with water
- 1 x pasta, whole wheat spaghetti, or steamed brown rice
- 1/4 cup basil fresh, chopped
Method
- 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.
