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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
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