2 c Cooked chickpeas; plus:
3 1/2 c Cooking water
1 sm Bell pepper; seeded, chopped
2 md Carrots; peeled, sliced
1/2 sm Rutabaga or turnip; peeled,
- chopped
2 Red potatoes; up to 3,
- chopped
2 Celery ribs; chopped
2 Bay leaves
1/2 ts Sage
1/2 ts Thyme
1/2 ts Rosemary
3 tb Oil; for sauteing
1/4 sm Cauliflower; up to 1/2,
- cut in florets
3 tb Tahini
1 tb Corn starch
1 ts Dried parsley -OR-
2 tb Fresh parsley; chopped
1/2 c Cilantro; chopped
Salt and pepper; to taste
Saute all vegetables except the cauliflower with the dried herbs for
3 to 4 minutes. Add them to the chickpeas and stock in a large pan.
Cover and simmer the stew for about 20 minutes, or until the
vegetables are well-cooked. Add the cauliflower forets 10 minutes
before the end of cooking. Add the tahini. Mix the cornstarch to a
smooth paste in a little cold water and add it to the stew. Continue
simmering a further 2 minutes, add fresh herbs, and season with salt
and pepper. Serve with a grain or bread and butter.
Recipe by Vegetarian Food For All by Annabel Perkins
