J: Last Sunday, I made Greek Salad, Hummous, Burnt Carrot Soup, and a stew of Chickpeas, Potatoes, and Tomatoes from _Vegetarian Cooking for Everyone_ by Deborah Madison. The stew was simple but good. I doubled the recipe in the book, and had plenty of leftovers after serving nine. 1/3 cup olive oil 2 large onions 10 small red potatoes, 1/2 inch dice 4 carrots, 1/2 inch slices 2 dried chiles 4 garlic cloves, minced 2 14.5 ounce cans diced tomatoes 5 cups cooked chickpeas Salt, pepper 1 cup water or chickpea broth 1/2 cup chopped cilantro 1 cup chopped parsley Saute onion until lightly colored, add potatoes, carrots, chile, and garlic and cookk for 5 minutes more. Add tomatoes and chickpeas, 1 teaspoon salt and a few grinds of pepper. Add water, cover, and simmer until potatoes are tender. Salt to taste and stir in cilantro and parsley. The carrot soup recipe was from a class I took at a local cooking store. 2 entire garlic heads, roasted 2 pounds carrots, grilled or broiled until slightly charred 8 cups vegetable stock 1 tablespoon dried dill 1/2 teaspoon salt 2 teaspoons olive oil 1 pound small pasta (shells) parmesan cheese Cut carrots into 1/2 inch chunks. Simmer in stock until tender, about 20 minutes. Add dill, salt, and roasted garlic. Puree with hand blender, or use blender or food processor in batches. Add olive oil. Keep hot. Cook pasta and add to soup. Serve with parmesan. The recipe was originally developed, according to the instructor, to be a pasta sauce, but it was too thin. I found it a little too thick for soup and thought it worked well as a pasta sauce the next day when the pasta had absorbed all the liquid.