* Crossposted from: Gourmet Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chunky Vegetable Stew with Chickpeas
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      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.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Vegetable Stew
 Categories: Main dish, Soups, Vegetables, Low-fat,
      Yield: 8 Servings
 
      1 c  Garbanzo beans; dried
      4 c  Water
      2 c  Onions; sliced
      3    Cl Garlic cloves; crushed
      2    Potatoes; chopped
      2    Carrots; sliced
      1    Cauliflower; chopped
      1 c  Peas; frozen
      1 c  Tomato juice
      2 ts Ginger; grated
      1 ts Coriander; dried
      1 ts Cumin; ground
      1 ts Turmeric; dried
    1/2 ts Cinnamon
    1/8 ts Cayenne; optional
      2 tb Tamari soy sauce, low sodium
 
  Recipe by: McDougall Place beans and water in a large pot. Bring to a
  boil, remove from heat, cover and let rest 1 hour. Return to heat and
  simmer 1 1/2 hours. Then add onion, garlic, potato, carrots, tomato
  juice,and all the spices. Continue to cook over medium heat 30 min.
  Then add cauliflower, cook 20 min. and finally add the peas and cook
  for 10 minutes more. Serve over rice or another whole grain. From the
 
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... Sincerely yours Gigi
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