Middle Eastern Vegetable Stew Healthy and wholesome - chickpeas cooked with vegetabels. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Apr 2016 in Recipes Course 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 inch piece Red chilli powder to taste Salt 1/2 teaspoon Black pepper powder 10 Fresh mint leaves torn Method 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. 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 Calories 796 Carbohydrates 151.5 Protein 30.4 Fat 7.6 Other Fiber 39.5gm #Black pepper powder #Black peppercorns #Carrots #Chickpeas (kabuli chana) #Cloves #Cumin powder #Potatoes #Red chilli powder #Salt #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article