*  Exported from  MasterCook  *

                        ITALIAN VEGETABLE RAGOUT

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Indian
               Stews                            Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            Dried marjoram
  1       lg           Zucchini, ends trimmed
                       -- cut in 1" cubes
  2       lg           Carrots, peeled
                       -- sliced thickly
                       -- on the diagonal
  1       t            Coarse salt
    1/4   ts           Freshly ground black pepper
 16       oz           Can chick peas, drained
                       -- rinsed with water
                       -----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.

 Suzanne Jonker, in "The Herb Companion."  Posted by Cathy Harned.



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