Middle Eastern Vegetable Stew
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 of fresh mint, chopped ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 (14 ounce) can chickpeas, drained and rinsed ⓘ
- salt and pepper ⓘ
Instructions
- Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
- Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
- Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
- Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
- Season to taste with salt and pepper and serve hot, garnished with mint leaves.
Nutrition & Diet Analysis (per serving)
470
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).