Spiced Vegetable Stew
photo by samcp4
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2-3
ingredients
- 1 small onion, finely chopped
- 1 large potato, peeled and cut into 2cm pieces
- 1⁄2 aubergine, cut into 1cm pieces
- 1⁄4 red bell pepper, cut into 1cm pieces
- 1 lb tomatoes, peeled and chopped
- 0.5 (400 g) chickpeas, drained and rinsed
- 150 g sugar snap peas
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon turmeric
- 2 teaspoons cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 tablespoon coriander, finely chopped
- 1⁄4 pint vegetable stock
- 1 tablespoon olive oil
directions
- Heat the olive oil in a saucepan and fry the onions for 5 minutes.
- Add the potato, aubergine, bell pepper, garlic, turmeric, cumin, oregano and black pepper to the pan.
- Stir over a medium heat until the vegetables are covered with the herbs and spices.
- Add the tomatoes and stock and simmer covered for 20 minutes.
- Add the chick peas and simmer uncovered for 5 minutes.
- Add the sugar snap peas and simmer uncovered for 5-10 minutes.
- Stir in the coriander and serve.
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