Italian Vegetable Ragout

• 1 pound potatoes peeled and cut in 1 1/2" cubes
• 1 pound brussels sprouts tough leaves removed, ends trimmed, cut in half
• 1 medium cauliflower florets cut in large florets
• 1 pound swiss chard tough stems removed, torn in bitesize pieces
• 2 tablespoons olive oil
• 1 cup onions chopped
• 1 cup celery chopped
• 3 large garlic cloves finely chopped
• 1 tablespoon marjoram fresh, or 1 ts dried marjoram
• 1 large zucchini ends trimmed, cut in 1" cubes
• 2 large carrots peeled, sliced thickly, on the diagonal
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 16 ounces chickpeas (garbanzo beans) drained, rinsed with water
• 1 x pasta, whole wheat spaghetti, or steamed brown rice
• 1/4 cup basil fresh, chopped

1. Bring a large pot of salted water to a boil.
2. Cook potatoes, Brussels sprouts and cauliflower for five minutes.
3. Add Swiss chard and boil one minute more.
4. Reserve 1/2 cup of the cooking liquid.
5. Drain vegetables; set aside.
6. Heat oil in a large Dutch oven over medium-high heat.
7. Add onion, celery and garlic; saute three minutes.
8. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables.
9. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.
10. Stir in chick peas and just heat through.
11. Transfer to a serving dish and garnish with basil.
12. Serve over whole wheat spaghetti or steamed brown rice.

potatoes, brussels sprouts, cauliflower, olive oil, onions, celery, garlic, marjoram fresh, zucchini, carrots, kosher salt, black pepper, chickpeas, pasta, basil

Taken from recipeland.com/recipe/v/italian-vegetable-ragout-43488 (may not work)