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Easy Bean Stew

4-1/2 cups vegetable broth
3 Tbsp. tamari
6 cups chopped vegetables (potatoes, carrots, celery, onions, turnips)
1/2 tsp. oregano
1/2 tsp. thyme
2 cups cooked chickpeas
1/3 cup flour
1/2 cup red wine (or 1/2 cup vegetable broth)
2 cups chopped greens (try spinach or kale)
Salt and pepper to taste

In large saucepan, combine all ingredients except flour, wine,
greens, and salt and pepper.

Heat vegetable mixture to boiling over high heat. Reduce heat to
low and simmer stirring occasionally, until vegetables are hot
(about 20 minutes). In a cup or small bowl, combine flour and
wine. Stir into stew and re-heat to boiling. Stir in greens and
cook about 5 minutes longer. Add salt and pepper to taste. Serve
immediately. Makes 4 servings.

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