MIDDLE EASTERN VEGETABLE STEW

Middle Eastern Vegetable Stew image

This comes from 1000 Great Recipes. Posting for ZWT3. "This spiced dish of mixed vegetables can be served as a side dish or a vegetarian main course."

Provided by dicentra

Categories Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 263.8, Fat 2.2, SaturatedFat 0.3, Sodium 365.7, Carbohydrate 54.4, Fiber 11.2, Sugar 7.7, Protein 10.2

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