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    You are in: Home / Recipes / Middle Eastern Vegetable Stew Recipe
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    Middle Eastern Vegetable Stew

    Middle Eastern Vegetable Stew. Photo by *Parsley*

    1/1 Photo of Middle Eastern Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    dicentra's Note:

    This comes from 1000 Great Recipes. Posting for ZWT3. “This spiced dish of mixed vegetables can be served as a side dish or a vegetarian main course.”

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    Units: US | Metric


    1. 1
      Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
    2. 2
      Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
    3. 3
      Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
    4. 4
      Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
    5. 5
      Season to taste with salt and pepper and serve hot, garnished with mint leaves.

    Ratings & Reviews:

    • on August 28, 2007


      I made this for a special event dinner and everyone loved it. I added onions and used fresh chopped tomatoes. I found this recipe easy to make and will make it again. I loved the mint in the soup I added a little extra at the end just to give it a little aroma.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2007


      A wonderful vegetarian stew. I added a chopped onion for extra flavor. It didn't seem like there would be enough liquid while simmering, so I added another can of diced tomatoes. I also put some chopped mint leaves right into the soup as well as for garnish; it really did a lot for the flavor. Thanx for a tasty, healthy veggie stew. I'll make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Middle Eastern Vegetable Stew

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.8
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 365.7 mg
    Total Carbohydrate 54.3 g
    Dietary Fiber 11.2 g
    Sugars 7.6 g
    Protein 10.2 g

    The following items or measurements are not included:

    vegetable stock

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