Vegetables in Garlic Broth
March 13, 2012 Leave a comment
This was inspired by the unseasonably warm weather we’re having here in the far-eastern branch of the Bible Belt, by recipes a friend submitted to an adoption fundraising cookbook we created years ago, and by our Tupperware stack cooker–an inspiration in an of itself. This is not, mind you, a stack recipe, but it does rely on the microwave to keep the cooking time short and the kitchen cooler. I also noticed that whenever I make something that is actually vegan from the get-go, it just makes me feel so legit.
4 medium potatoes, scrubbed, peeled and cubed
1/4 c water (or vegetable broth,
1 14 oz can of chickpeas, rinsed and drained
1 T butter
1 T oil
1 small onion, chopped
3 c roughly chopped vegetables (I used cauliflower, broccoli and carrot)
1 T minced garlic
2 c vegetable broth
Optional: 2 T HP Brown Sauce
In a 2qt microwaveable casserole, cook potatoes in water, covered, for eight minutes. Add chickpeas, stir, and cook another 5-8 minutes, until potatoes pierce easily with a fork but still have a little resistance to them. While all this is happening, in a large saucepan, brown onions in butter and oil. Add the 3 c chopped vegetables and garlic, stirring to combine. Once the vegetables are lightly browned, add potato mixture and vegetable broth (and optional HP Sauce). Let simmer over medium-low heat until broth thickens.