Vegetable Stew

• 2 tsp. margarine
• 1/4 lb. medium mushrooms, sliced
• 1 onion, sliced
• 2 cloves garlic, pressed
• 3 1/2 c. water
• 2 carrots, peeled and sliced
• 2 medium potatoes, cut into 1-inch cubes
• 1 (16 oz.) can garbanzos, drained
• 1/2 tsp. oregano
• 1 tsp. cumin
• 1 tsp. salt
• 1/4 c. sifted all-purpose flour
• 1/4 chopped red pepper
• 1 (10 oz.) pkg. frozen peas

1. Heat margarine in a 4-quart Dutch oven.
2. Add mushrooms, onion and garlic.
3. Saute until golden.
4. Carefully add 3 cups water.
5. Stir in carrots, potatoes, garbanzos, oregano, cumin and salt.
6. Cover and cook gently until potatoes are just tender.
7. Gradually stir remaining 1/2 cup water into flour.
8. Stir into stew.
9. Cook until thickened.
10. Fold in pepper and peas.
11. Cook gently 5 minutes.

margarine, mushrooms, onion, garlic, water, carrots, potatoes, garbanzos, oregano, cumin, salt, flour, red pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678154 (may not work)