Middle Eastern Vegetable Stew

Recipe by dicentra
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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