Ingredients 3 cups chopped vegetables & herbs (frozen or fresh) (optional) Flavoring - bay leaf, peppercorns, garlic, etc. (optional) Tomato chunks or 1 tbsp tomato paste Instructions There are two ways to decide on what vegetables to use in this recipe: either save and freeze all your vegetable scraps until you’ve accumulated 3 cups, or buy an assortment of root vegetables (onions, carrots, parsnips, etc) and roughly chop them into equal-sized hunks. 1. Place your vegetables in a large pot with all your favorite flavorings (peppercorn, garlic, tomatoes, paste, etc) and fill with water until all the veggies are covered. 2. Let simmer over medium low for one hour. Strain out vegetable chunks and either use vegetable broth immediately or pour into ice cube trays and freeze in portions (6 ice cubes equal about a half a cup). The broth will last for about a week in the fridge and up to 3 months in the freezer.
CHICKPEA MAG WINTER 2012
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