Middle Eastern Vegetable Stew

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 fresh mint, chopped
• 1 tablespoon ground cumin
• 1 (14 ounce) can chickpeas, drained and rinsed
• salt and pepper

Recipe

• 1 heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
• 2 stir over high heat for 2-3 minutes, until the vegetables begin to soften.
• 3 add the potatoes, tomatoes, chili powder, mint and cumin. add the chick peas and bring to a boil.
• 4 reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
• 5 season to taste with salt and pepper and serve hot, garnished with mint leaves.