Middle Eastern Vegetable Stew

Healthy and wholesome - chickpeas cooked with vegetables.

New Update
Main Ingredients Potatoes , Carrots
Cuisine Middle Eastern
Course Main Course Vegetarian
Prep Time 8-10 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

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 pinch Red chilli powder
  • to taste Salt
  • 1/2 teaspoon Black pepper powder
  • 10 Fresh mint leaves torn


  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

Calories 768
Carbohydrates 145.8
Protein 29.7
Fat 7.5
Other Fiber 36.3gm