Spiced Green Vegetable and Chick-Pea Stew

Name: Spiced Green Vegetable and Chick-Pea Stew
Ingredients: ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon mixed spices; ½ teaspoon ground cardamom; 1.15 litres (2 pints) vegetable stock or water; 400 g (14 oz) drained canned chick-peas, or soaked and cooked chick-peas; 175 g (6 oz) green beans, topped, tailed and sliced, if necessary; 2 tablespoons olive oil; 2 celery stalks, trimmed and sliced; 2 leeks, trimmed, sliced and washed; 2 onions, peeled and chopped; 175 g (6 oz) Savoy cabbage, shredded

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 onions, peeled and chopped
2 leeks, trimmed, sliced and washed
2 celery stalks, trimmed and sliced

Spicy
Vegan

Method

Gently fry the first three vegetables in the olive oil in a saucepan or casserole. Sprinkle on the spices, and stir these in. Add the green vegetables and stock, and simmer for 20 minutes. Add the chick-peas, and cook for a further 10 minutes. Chop the coriander, and stir in before serving. Broccoli, kohlrabi and cauliflower can also be used in the stew.