- Slice green pepper, zucchini, celery strips, carrots, potatoes and chop tomatoes and fresh mint. Set aside.
- Take a big flameproof casserole and heat vegetable broth in it till it boils. Add zucchini, pepper, celery and carrots. Mix on high flame for 2 to 3 minutes till vegetables are tender enough.
- Then add tomatoes, potatoes, mint, cumin and chili powder. Finally add chick peas and let it boil. After boiling place a lid over casserole and let the vegetables cook for another 30 minutes on low to medium heat. Use salt and pepper to season and mint leaves to garnish.