*  Exported from  MasterCook II  *
 
                          Italian Vegetable Ragout
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Indian
                 Stews                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Boiling potatoes -- peeled
                         cut in 1 1/2 cubes
    1      pound         Brussels sprouts -- - tough leaves remov
                         ends trimmed -- - cut in half
    1      medium        Cauliflower -- - cut in large flore
    1      pound         Swiss chard -- - tough stems remove
                         torn in bite-size pieces
    2      tablespoons   Olive oil
    1      cup           Chopped onion
    1      cup           Chopped celery
    3      large         Garlic cloves -- - finely chopped
    1      tablespoon    Fresh marjoram or
    1      teaspoon      Dried marjoram
    1      large         Zucchini -- ends trimmed
                         cut in 1 cubes
    2      large         Carrots -- peeled
                         sliced thickly -- - on the diagonal
    1      teaspoon      Coarse salt
      1/4  teaspoon      Freshly ground black pepper
   16      ounces        Can chick peas -- drained
                         rinsed with water
                         -----SERVE OVER-----
                         Whole wheat spaghetti or
                         Steamed brown rice
                         -----GARNISH-----
      1/4  cup           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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