Middle Eastern Vegetable Stew

Ingredients list for Middle Eastern Vegetable Stew

• 2 medium Potatoes peeled and cut into 1 inch cubes
• 2 medium Carrots peeled and cut into 1 inch pieces
• 1 Green capsicum cut into 1 inch pieces
• 2 medium Zucchinis cut into 1 inch pieces
• 10 Spinach leaves (palak) chopped
• 1 stalk Celery cut into 1 inch pieces
• 1/2 cup Chickpeas (kabuli chana)
• 3 cups Vegetable stock
• 1 inch piece Ginger sliced
• 3-4 Cloves
• 8-10 Black peppercorns
• 1 teaspoon Cumin powder
• 1 inch piece Red chilli powder
• to taste Salt
• 1/2 teaspoon Black pepper powder
• 10 Fresh mint leaves torn

Method

1. Wash and soak chickpeas in sufficient water overnight. Pressure cook till done and keep them aside. Heat vegetable stock in a saucepan and bring it to a boil. Tie ginger slices, cloves and peppercorns in a muslin cloth and add it to the boiling stock. Add potatoes, boiled chickpeas, carrots, celery, cumin powder and red chilli powder.
2. Mix well and cook on medium heat till it begins to boil. Cover and simmer on low heat till all the vegetables are cooked and tender. Add the capsicum, zucchini, spinach and cook for two minutes. Remove the bouquet of ginger and cloves. Season with salt and pepper powder and garnish with mint leaves. Serve hot.

Nutrition Info