Ten Vegetable Stew

Fragrant hearty vegetarian stew.

ingredients

1/4 cup olive oil
5 cloves garlic, minced
2 leeks & 1 fennel bulb
1 red & green bell pepper
2 large carrots, peeled
1 large parsnip, peeled
1 purple top turnip, peeled
1/2 pound green beans, trimmed
1/2 cup water
1/2 bunch parsley & basil, chopped
2 bay leaves
1 19-ounce can chickpeas
1 15-ounce can artichoke hearts, drained and cut in half
Salt, pepper & red pepper flakes to taste

directions

Trim & clean leeks, remove any wilted outside leaves; cut off dark green upper leaves and slice in 1/2 inch rounds. Wash remaining vegetables and cut into 1 inch pieces. Set aside. Heat olive oil over medium heat in heavy pot. Add leeks stirring often until wilted, add garlic and do not brown. Add peppers, fennel, carrots, turnip, parsnips, green beans and water. Add most of parsley and basil (keep small amount to garnish). Add bay leaves. Cover and cook over medium high heat until liquid begins to boil, then reduce heat and simmer for about 30 minutes. Stir in chickpeas, their liquid and artichoke hearts. Taste for salt and pepper and add red pepper. Cover and cook another 5 minutes or until chickpeas and artichoke hearts are heated. Toward end of stew’s cooking time prepare couscous or rice and serve with stew.

Source: Paul