For the first alkaline recipe in 2011 we chose this delicious, healthy and flavoursome vegetable stew. This recipe is very popular in Arabic countries due to its abundance of oriental spices.
This stew contains a range of alkalising vegetables such as peppers, carrots, potatoes, courgettes, onions and fresh chilli which are all packed with nutrients, vitamins and minerals. The use of a variety of spices give this stew a delicious taste and the chickpeas a crunchy texture.
We hope you enjoy this Arabic Vegetable Stew as much as we do!
Oriental Vegetable Stew with Chickpeas
3 large onions
2 medium sized new potatoes
1 large or 2 medium sized carrots
1 yellow or red pepper
1 small fresh red chilli
3 tbsp sesame oil
A pinch of freshly ground black pepper
A pinch of ground cumin
A pinch of ground coriander
A pinch of ground ginger
A pinch of ground cardamom
1 tbsp of himalayan crystal salt or celtic sea salt
Soak the chickpeas in cold water over night.
On the next day cook the chickpeas in about double the amount of water for about one hour. In the meantime peel the onions and cut into rings.
Wash the potatoes, peel and cut them into ca. 2cm sized pieces. Wash and peel the carrots and cut into ca. 2cm sized pieces. Wash the pepper, remove the stalk and seeds and cut into rings. Wash the courgette and cut into ca. 2cm thick slices.
Heat the sesame oil in a large frying pan and add the onions.
Deseed the chilli and cut into fine pieces. Add the cumin, pepper, coriander, chilli, ginger, cardamom and salt and gently fry together with the onions.
Add the courgette, pepper, potato and carrot pieces and briefly fry. Add a cup of water to deglaze everything.
Drain the cooked chickpeas and add to the vegetable stew. Add another cup of water at the end.