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.