Middle Eastern Vegetable Stew - cooking recipe

Ingredients

3 tablespoons vegetable stock
1 green bell pepper, seeded and diced
2 zucchini, sliced
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, diced
1 (14 ounce) can chopped tomatoes
1 teaspoon chili powder
2 tablespoons of fresh mint, chopped
1 tablespoon ground cumin
1 (14 ounce) can chickpeas, drained and rinsed
salt and pepper

Preparation

Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
Reduce the heat, cover the casserole with a tight-fitting lid 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.