Ingredients
2 tbsp oil
2 garlic cloves
1 cup chopped onions
2 celery stalks cut into 1/2 pieces
2 carrots, cut into discs
2 medium parsnips, cut into discs
1 large potato, cubed tomato juice, plus:
1/2 cup chopped parsley
1 tsp marjoram or oregano
1 salt and pepper, to taste
1 can chickpeas, drained
2 cup shredded cabbage (optional)
Directions
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. From Claire Hopley- Amherst Bulletin- 1-29-93
Shared by Pat Buttons
Servings: 6 servings
Chunky Vegetable Stew With Chickpeas Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
We can read the history of written recipes way back into the distant past, certainly as far back as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius describes how the early Romans used a wide range of herbs and spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Later on, there are two interesting books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the nobility of the period. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the holy land, including basil and rosemary. These new spices and herbs created an increase in publications on food, many of which are kept safe in academic collections. By the advent of the twentieth century, recipe books are in high demand, due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Chunky Vegetable Stew With Chickpeas recipe.
