Middle Eastern Vegetable Stew

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.”

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  vegetable stock
• 1  green bell pepper, seeded and diced
• 2  zucchini, sliced
• 2  carrots, sliced
• 2  stalks celery, sliced
• 2  potatoes, diced
• 1 (14 ounce) can chopped tomatoes
• 1  teaspoon chili powder
• 2  tablespoons of fresh mint, chopped
• 1  tablespoon ground cumin
• 1 (14 ounce) can chickpeas, drained and rinsed
•  salt and pepper

Directions

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