MIDDLE-EASTERN VEGETABLE STEW

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

Serves 4 to 6

Ingredients:

3 Tbsps. Vegetable stock 1 Green pepper, seeded and sliced

2 medium courgettes, sliced 2 medium carrots sliced

2 celery sticks, sliced 3 medium potatoes diced

400 grams tomatoes chopped 1 tsp. chili powder

2 Tbsps. chopped fresh mint 1 Tbsp. ground cumin

400 grams cooked chick-peas salt and black pepper

Mint sprigs to garnish

(Other vegetables can be substituted for those in the recipe just use whatever

You have on hand – try sweet potatoes or turnips.)

Procedure:

Heat the vegetable stock in a large flameproof casserole until boiling, then add the sliced pepper, courgettes, carrots, and celery Stir over high heat for 2-3 minutes until the vegetables are just beginning 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, and simmer for 30 minutes or until all the vegetables are tender. Season to taste with salt and pepper and serve not, garnished with month leave.

NOTE: 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.

Courgettes are English name for zucchini.

Published by crishamaesalting2150