Middle Eastern Vegetable Stew

Ingredients 

• 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 celery stalk, cut into 1 inch pieces
• 1/2 cup chickpeas (kabuli chana)
• 3 cups vegetable stock
• 1 inch ginger, sliced
• 3-4 cloves
• 8-10 black peppercorns
• 1 teaspoon cumin powder
• 1 pinch red chilli powder
• Salt to taste
• 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.
2. ie 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.
3. 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.
4. Remove the bouquet of ginger and cloves. Season with salt and pepper powder and garnish with mint leaves. Serve hot.

Nutrition Info