Spiced Vegetable Stew

Name: Spiced Vegetable Stew
Ingredients: 1 small onion, finely chopped; 1 large potato, peeled and cut into 2cm pieces; 12 aubergine, cut into 1cm pieces; 14 red bell pepper, cut into 1cm pieces; 1 lb tomatoes, peeled and chopped; 0.5 (400 g) chickpeas, drained and rinsed; 150 g sugar snap peas; 2 garlic cloves, finely chopped; 12 teaspoon turmeric; 2 teaspoons cumin; 1 tablespoon dried oregano; 1 teaspoon ground black pepper; 1 tablespoon coriander, finely chopped; 14 pint vegetable stock; 1 tablespoon olive oil

15 ingredients

7 steps

Ingredients

1 small onion, finely chopped
1 large potato, peeled and cut into 2cm pieces
12 aubergine, cut into 1cm pieces
14 red bell pepper, cut into 1cm pieces
1 lb tomatoes, peeled and chopped
0.5 (400 g) chickpeas, drained and rinsed
150 g sugar snap peas
2 garlic cloves, finely chopped
12 teaspoon turmeric
2 teaspoons cumin
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 tablespoon coriander, finely chopped
14 pint vegetable stock
1 tablespoon olive oil

Directions

1

Heat the olive oil in a saucepan and fry the onions for 5 minutes.
2

Add the potato, aubergine, bell pepper, garlic, turmeric, cumin, oregano and black pepper to the pan.
3

Stir over a medium heat until the vegetables are covered with the herbs and spices.
4

Add the tomatoes and stock and simmer covered for 20 minutes.
5

Add the chick peas and simmer uncovered for 5 minutes.
6

Add the sugar snap peas and simmer uncovered for 5-10 minutes.
7

Stir in the coriander and serve.