Mixed vegetables spiced dish that can be served as a side dish or as a vegetarian main course. Children will prefer with less chilies. Try Middle Eastern Vegetable Stew during the week.
Ingredients: Middle Eastern Vegetable Stew
Chicken or vegetable stock 3 tbsp
Green pepper, seeded, sliced 1
Courgettes, sliced 2 medium
Carrots, sliced 2 medium
Potatoes, diced 2 medium
Celery sticks, sliced 2
Chopped tomatoes 400 g
Chili powder 1 tsp
Fresh mint, chopped 2 tbsp
Ground cumin 1 tbsp
Can chick peas, drained 400 g
Salt and black pepper to taste
Mint sprigs to garnish
Preparation Method: Middle Eastern Vegetable Stew
Heat the chicken stock or vegetable stock in a large flameproof casserole until boiling then add the sliced pepper, carrot, courgettes and celery. Stir over a high heat for 2-3 minutes until the vegetables are just begin to soften.
Add the potatoes, chili powder, mint and cumin. Add the chick peas and bring to the boil.
Reduce the heat, cover the casserole and simmer for 30 minutes or until all the vegetables are tender. Season Middle Eastern Vegetable Stew to taste with salt and pepper and serve hot garnished with mint leaves.
Cook’s Tip: Middle Eastern Vegetable Stew
Chick-peas are traditional in Middle Eastern dishes; you can use red kidney beans or haricot beans instead.