Middle Eastern Vegetable Stew

This spicy dish is a fabulous hearty meal perfect for the depths of winter! It serves 4-6.

Stage 1: (2-3 minutes)

Stove on high heat

Pour 45 mL (4.5 Tbsp) of vegetable stock into a large, casserole pot and bring to the boil. Add in 1 sliced green capsicum (bell pepper), 2 sliced zucchini (courgettes), 2 medium sliced carrots and 2 sliced celery sticks and stir until vegetables begin to soften.

Stage 2:

Add in 2 medium potatoes diced, 400g (14 oz) canned chopped tomato, 1 teaspoon of hot chilli powder (modify according to your taste), 2 Tbsp chopped mint and 1 Tbsp ground cumin.

Drain and rinse 400g (14 oz) of canned chickpeas and then stir them into the pot. Bring back to the boil.

Stage 3: (30 mins)

Stove on low heat

Cover the casserole and simmer for 30 mins or until vegetables are tender. Season to taste with salt and pepper and serve with sprigs of mint.