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45 ml
1
2
2
2
2
400 g
5 ml
30 ml
15 ml
400 g
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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 :
- 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
jut beginning to soften.
- Add the potatoes, tomatoes, 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 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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Learn how
to cook Vegetarian Recipes
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