Middle Eastern Vegetable Stew |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This comes from 1000 Great Recipes. “This spiced dish of mixed vegetables can be served as a side dish or a vegetarian main course. ”. 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 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.
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