How to make Middle Eastern Vegetable Stew -

Healthy and wholesome - chickpeas cooked with vegetables.

Sanjeev Kapoor

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

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.

And did you always think that eating a potato will make you fat?
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


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.

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MasterChef Sanjeev Kapoor

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 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.