How to make Middle Eastern Vegetable Stew -
Healthy and wholesome - chickpeas cooked with vegetables.
This recipe is from the book No Oil Cooking.
Main Ingredients : Potatoes (आलू), Carrots (गाजर)
Cuisine : Middle Eastern
Course : Main Course Vegetarian
For more recipes related to Middle Eastern Vegetable Stew checkout Tahini Mashed Potatoes, Batata Matki Ussal, Potato Makhni Kofte, Aloo Anardana . You can also find more Main Course Vegetarian recipes like Lucknowi Bharwan Aloo Carrot and Beetroot ki Sabzi Mixed Vegetable Dhamaka Chana Soya Methi Aloo
Middle Eastern Vegetable Stew Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Middle Eastern Vegetable Stew Recipe
Potatoes peeled and cut into 1 inch cubes 2 medium
Carrots peeled and cut into 1 inch pieces 2 medium
Green capsicum cut into 1 inch pieces 1
Zucchinis cut into 1 inch pieces 2 medium
Spinach leaves (palak) chopped 10
Celery cut into 1 inch pieces 1 stalk
Chickpeas (kabuli chana) 1/2 cup
Vegetable stock 3 cups
Ginger sliced 1 inch piece
Cloves 3-4
Black peppercorns 8-10
Cumin powder 1 teaspoon
Red chilli powder 1 pinch
Salt to taste
Black pepper powder 1/2 teaspoon
Fresh mint leaves torn 10
Method
Step 1
Wash and soak chickpeas in sufficient water overnight. Pressure cook till done and keep them aside. Heat vegetable stock in a saucepan and bring it to a boil.
Step 2
ie ginger slices, cloves and peppercorns in a muslin cloth and add it to the boiling stock. Add potatoes, boiled chickpeas, carrots, celery, cumin powder and red chilli powder.
Step 3
Mix well and cook on medium heat till it begins to boil. Cover and simmer on low heat till all the vegetables are cooked and tender. Add the capsicum, zucchini, spinach and cook for two minutes.
Step 4
Remove the bouquet of ginger and cloves. Season with salt and pepper powder and garnish with mint leaves. Serve hot.
Nutrition Info
Calories : 768 Kcal
Carbohydrates : 145.8 gm
Protein : 29.7 gm
Fat : 7.5 gm
Other : 36.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
