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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery. | 2. Stir over high heat for 2-3 minutes, until the vegetables begin to soften. | 3. Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil. | 4. Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender. | 5. Season to taste with salt and pepper and serve hot, garnished with mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	3	tablespoons		2.0719	0.3854	0.0994	0.028999999999999998
green bell pepper	1		seeded diced	-	-	-	-
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
potato	2		diced	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.