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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chickpea Stew   
    Categories: Stews, Vegetarian   
         Yield: 4 Servings   
      
         2 c  Cooked chickpeas; plus:   
     3 1/2 c  Cooking water   
         1 sm Bell pepper; seeded, chopped   
         2 md Carrots; peeled, sliced   
       1/2 sm Rutabaga or turnip; peeled,   
              - chopped   
         2    Red potatoes; up to 3,   
              - chopped   
         2    Celery ribs; chopped   
         2    Bay leaves   
       1/2 ts Sage   
       1/2 ts Thyme   
       1/2 ts Rosemary   
         3 tb Oil; for sauteing   
       1/4 sm Cauliflower; up to 1/2,   
              - cut in florets   
         3 tb Tahini   
         1 tb Corn starch   
         1 ts Dried parsley -OR-   
         2 tb Fresh parsley; chopped   
       1/2 c  Cilantro; chopped   
              Salt and pepper; to taste   
      
     Saute all vegetables except the cauliflower with the dried herbs for   
     3 to 4 minutes. Add them to the chickpeas and stock in a large pan.   
     Cover and simmer the stew for about 20 minutes, or until the   
     vegetables are well-cooked. Add the cauliglower forets 10 minutes   
     before the end of cooking. Add the tahini. Mix the cornstarch to a   
     smooth paste in a little cold water and add it to the stew. Continue   
     simmering a further 2 minutes, add fresh herbs, and season with salt   
     and pepper. Serve with a grain or bread and butter.   
      
     Recipe by Vegetarian Food For All by Annabel Perkins   
      
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