Middle Eastern Vegetable Stew Cooking Recipe

Middle Eastern Vegetable Stew Cooking Recipes

Ingredients :

45 ml






400 g

5 ml

30 ml

15 ml

400 g


vegetable stock

green pepper, seeded and sliced

medium courgettes, sliced

medium carrots, sliced

celery sticks, sliced

medium potatoes, diced

chopped tomatoes

chili powder

chopped fresh mint

ground cumin

chick peas, drained

salt and black pepper

mint sprigs, to garnish

Method :
  1. Heat the vegetable stock in a large flameproof casserole until boiling, then add the sliced pepper, courgettes, carrots, and celery.
  2. Stir over high heat for 2 - 3 minutes, until the vegetables are jut beginning to soften.
  3. Add the potatoes, tomatoes, chili powder, mint and cumin.
  4. Add the chick peas and bring to the boil.
  5. Reduce the heat, cover the casserole, and simmer for 30 minutes, or until all the vegetables are tender.
  6. Season to taste with salt and pepper and serve hot, garnished with mint leaves.

Serves 4 - 6

Note :

A spiced dish of mixed vegetables makes a delicious and filling vegetarian main course. Children may prefer less chili.

Cooking Tip :

Chick peas are traditional in this type of Middle Eastern dish, but if you prefer, red kidney beans or navy beans can be used instead.

Variation :

Other vegetables can be substituted for those in the recipe, just use whatever you have to hand - try swede, sweet potato or parsnips.

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