Vegetable Stew - cooking recipe

Ingredients

2 tsp. margarine
1/4 lb. medium mushrooms, sliced
1 onion, sliced
2 cloves garlic, pressed
3 1/2 c. water
2 carrots, peeled and sliced
2 medium potatoes, cut into 1-inch cubes
1 (16 oz.) can garbanzos, drained
1/2 tsp. oregano
1 tsp. cumin
1 tsp. salt
1/4 c. sifted all-purpose flour
1/4 chopped red pepper
1 (10 oz.) pkg. frozen peas

Preparation

Heat margarine in a 4-quart Dutch oven.
Add mushrooms, onion and garlic.
Saute until golden.
Carefully add 3 cups water.
Stir in carrots, potatoes, garbanzos, oregano, cumin and salt.
Cover and cook gently until potatoes are just tender.
Gradually stir remaining 1/2 cup water into flour.
Stir into stew.
Cook until thickened.
Fold in pepper and peas.
Cook gently 5 minutes.