5-6 red potatoes, cut into bite-sized chunks
4 Tablespoons butter
2-3 stalks celery
1/2 onion, chopped
2-3 carrots
1/2 small cabbage
2 cloves garlic, minced
1/4 cup flour
2 cup freshly cooked or 1 can chickpeas
1 quart water - reuse potato water and chickpea broth ( if fresh)
1 1/2 teaspoon Seitenbacher's Vegetable Broth mix
2 packs G Washington's Rich Brown (optional)
1/4 teaspoon each rosemary, sage, thyme, black pepper
INSTRUCTIONS:
1. Boil potatoes in enough water to cover with 1 t salt, less if chickpeas are salted, until tender (15-20 min)
2. Chop celery, carrots, cabbage into 1 inch chunks
3. In a large pot, saute celery, onion in 2 T butter (5 min)
4. Add carrots, garlic (30 sec)
5. Add cabbage saute until wilted. Remove all from pot
6. Add 2 T butter - melt
7. Add flour, rosemary, sage, thyme, black pepper
8. Slowly incorporate small amounts of water, stirring constantly, until 1 quart has been added
9. Add Seitenbacher's and GWashington's - continue stirring
10. Add sauteed vegetables, chickpeas and potatoes, simmer gently (10 min)
12. Taste for salt level
Notes:
Can be thickened by adding a small amount of instant mashed potatoes or by mashing some of the potato chunks
