Middle eastern vegetable stew
A delicious oil free recipe Middle Eastern Vegetable Stew
PREPARATION TIME : 20 - 25 min
COOKING TIME : 25 min
SERVES : 4
INGREDIENTS :
- Green capsicum 1
- Zucchini 2 medium
- Spinach 1/2 bunch
- Celery 1 stem
- Carrots 2 medium
- Potatoes 2 medium
- Chickpeas (kabuli chana) 1/2 cup
- Ginger 1 inch knob
- Fresh mint leaves a few sprigs
- Vegetable stock 3 cups
- Cloves 3-4
- Black peppercorns 8-10
- Cumin powder 1 teaspoon
- Red chilli powder a pinch
- Salt to taste
METHOD
Wash and cut the capsicum, zucchini and celery in to one inch sized pieces. Wash spinach under running water and chop them. Wash, peel and cut the carrot into one inch-sized pieces. Wash, peel and dice the potatoes into one inch-sized pieces. Wash and soak chickpeas in sufficient water overnight. Pressure cook till done and keep them aside. Peel and slice ginger. Clean, wash and chop the mint leaves. Heat the 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 and carrots. Cover and let them cook till half done. Add boiled chickpeas. Cover and let them cook till the vegetables are soft. Mix together red chilli powder, cumin powder with a little water so that no lumps are formed. Add celery stems and the red chilli powder mixture to the vegetables and mix well. Add salt. Once the potato and carrots are soft, add zucchini, green capsicum, red capsicum, yellow capsicum and stir. Add torn spinach leaves and mix. Remove the bouquet of ginger and cloves. Add finely chopped mint leaves, stir and serve hot.
