1 lb Boiling potatoes, peeled - cut in 1 1/2" cubes
1 lb Brussels sprouts - tough leaves removed - ends trimmed - cut in half
1 md Cauliflower - cut in large florets
1 lb Swiss chard - tough stems removed - torn in bite-size pieces
2 Tbs Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 lg Garlic cloves - finely chopped
1 Tbs Fresh marjoram or
1 tsp Dried marjoram
1 lg Zucchini, ends trimmed - cut in 1" cubes
2 lg Carrots, peeled - sliced thickly - on the diagonal
1 tsp Coarse salt
1/4 tsp Freshly ground black pepper
16 oz 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.