Mixed vegetables spiced dish that can be served as a side dish or as a vegetarian main course. Children will prefer less chilies. Try Middle Eastern Vegetable Stew during the week.



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 chickpeas, 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 beginning to soften.

Add the potatoes, chili powder, mint, and cumin. Add the chickpeas 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.


Read: Multi colored Vegetable Stew Recipe