• Capsicum 1 medium sized
• Zucchinis 2 medium sized
• Celery 1 stalk
• Spinach ½ medium bunch
• Carrots 2 medium sized
• Potatoes 2 medium sized
• Chickpeas ½ cup
• Ginger 1 inch piece
• Fresh mint leaves a few sprigs
• Vegetable stock 3 cups
• Cloves 3-4
• Peppercorns 8-10
• Cumin powder 1 tsp
• Red chilli powder a pinch
• Salt to taste
• Pepper powder ½ tsp

Wash, halve and deseed capsicum. Wash zucchini. Trim and wash celery. Cut all into one inch sized pieces.
Clean, trim and wash spinach under running water and chop.
Peel, wash and cut carrots and potatoes into one inch-sized pieces.
Wash and soak chickpeas in sufficient water overnight. Pressure cook till done and keep aside.
Peel, wash and slice ginger. Clean, wash and chop mint leaves.
Heat vegetable stock in a saucepan and bring to a boil.
Tie ginger slices, cloves and peppercorns in a muslin cloth and add it to the boiling stock.
Add potatoes, boiled chickpeas, carrots, celery, cumin powder and red chilli powder. Mix well and cook on medium heat till it begins to boil.
Cover and simmer on low heat till all the vegetables are cooked and tender. Add the capsicum, zucchini, spinach and cook for two minutes. Remove bundle of ginger, cloves and peppercorns.
Season with salt and pepper powder and garnish with chopped minute leaves. Serve hot.