Serves 4

 Ingredients:

1 medium sized red onion – sliced

2 cloves of garlic – crushed

2 carrots, peeled and sliced

1 green or red capsicum – cubed

2 stalks of celery – sliced

2 zucchinis – sliced

1 small head broccoli – separated and blanched in salted hot water (plunge into cold water and drain)

2 large potatoes – peeled and cubed. Par-boiled

1 can pre-cooked chick peas

1 bunch coriander

1 table spoon curry powder

1 tea spoon chili flakes

1 teaspoon turmeric

Salt and pepper

Olive oil

 To cook

1. Sauté the sliced onions in a good amount of olive oil until wilted and turning golden.
2. Add salt and garlic.
3. Add the carrots, celery, zucchini and peppers and continue to sauté.
4. Add the spices and continue to fry until fragrant.
5. Add 1 cup vegetable stock or hot water
6. Add the potatoes and chick peas and bring to the boil.
7. Reduce the heat and add in a hand full of roughly chopped coriander.
8. When all the vegetables are cooked (do not overcook) add in the blanched broccoli
9. Add water or stock if too dry.
10. Serve overPersian rice pilaf with coriander garnish

(It is possible to use other vegetables that are seasonal in the Shuk: Tomatoes, Green beans (blanched first), Peas, Ful, green cabbage, pumpkin etc)