Chick-peas are traditional in this type of Middle-Eastern dish, but if you prefer, red kidney beans or haricot beans can be used instead.
ingredients
serves 4 - 6
3 tbsp vegetable or chicken stock
1 green pepper, seeded and sliced
2 medium zucchinis, sliced
2 medium carrots, sliced
2 celery sticks, sliced
2 medium potatoes, diced
14 ounce can chopped tomatoes
1 tsp chilli powder
2 tbsp chopped fresh mint
1 tbsp ground cumin
14 ounce can chick-peas, drained
salt and black pepper
mint sprigs, to garnish
method
1. Heat the vegetable or chicken stock in a large flameproof casserole until boiling, then add the sliced pepper, zucchinis, carrot and celery. Stir over a high heat for 2 - 3 minutes, until the vegetables are just beginning to soften.
2. Add the potatoes, tomatoes, chilli powder, mint and cumin. Add the chick-peas and bring to the boil.
3. 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.
