Cornucopia Boil

My husband made this for dinner on Sunday and this was wonderful!  The texture of the chickpeas reminds me of the texture and taste of ham that my mother uses when making boiled dinner.


1 lb. chickpeas
1 large Vidalia onion, cut in strips
1 bag of baby carrots
1 ½ lbs. fresh green beans, trimmed
3 lbs. new potatoes
16 oz. baby bellas, whole
1 large cabbage, cut in wedges
2 – 32.oz boxes unsalted vegetable stock
Fresh dill
Fresh parsley, chopped
1 cup white cooking wine with lemon
1 tsp. celery salt
Fresh cracked pepper


Soak dried chick peas over night according to package directions.  Rinse and drain and set the beans aside.

Place the onion and mushrooms in a large stock pot over medium heat.  Stir the vegetables after 4 minutes.  Continue to sauté the vegetables until they are caramelized and reduce in size.  Add the white wine and fresh pepper to taste.

Add the remaining ingredients; the new potatoes, chickpeas, green beans, carrots cabbage, fresh herbs, celery salt and vegetable stock.  Make sure all of the vegetables are covered well with the juice, add more vegetable stock, white wine with lemon or even water if needed.  Bring to a boil then reduce heat to low.  Cover the stock pot and cook for 2 ½ - 3 hours until all of the beans, and vegetables are nice and tender.  The broth is excellent to serve over the veggies.