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. ---------------------------------------------------------------------------
Nutrition
Ingredients
