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Middle Eastern Vegetable Stew Recipe

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Middle Eastern Vegetable Stew Recipe

Prep Time: Cook Time:

Ingredients

  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Chickpeas garbanzo beans, canned | 1.75 cup
  • Spices, cumin seed | 3.00 tsp powdered
  • Fresh spearmint | 2.00 tbsp
  • Spices, chili powder | 1.00 tsp
  • White potatoes, raw | 2.00 potato medium 2-1/4" to 3-1/4" dia
  • Celery, raw | 2.00 strip 4" long
  • Carrots, raw | 2.00 medium
  • Zucchini squash, with skin, raw | 2.00 medium
  • Sweet Green peppers, raw | 1.00 medium
  • Organic vegetable broth | 0.13 cup
  • Canned tomatoes, no salt added | 1.75 cup
Nutrition Facts (Per Serving)

Calories per serving: 208.76 mg

Fat per serving: 1.88 g

Saturated fat per serving: 0.26 g

Protein per serving: 8.00 g

Sodium per serving: 355.16 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Slice green pepper, zucchini, celery strips, carrots, potatoes and chop tomatoes and fresh mint. Set aside.
  2. 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.
  3. 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.

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