Soak chickpeas overnight or for at least 6 hours.
Pressure cook till done.Peel and slice ginger.
Heat the vegetable stock in a saucepan and bring it to a boil.
Tie ginger slices, cloves and peppercorns in a muslin cloth and add it to the boiling stock.
Add potatoes and carrots.Cover and let them cook till half done.
Add boiled chickpeas. Cover and let them cook till the vegetables are soft.
Mix together red chilli powder, cumin powder with a little water so that no lumps are formed.
Add celery stems and the red chilli powder mixture to the vegetables and mix well.
Add salt. Once the potato and carrots are soft, add zucchini, green capsicum, red capsicum, yellow capsicum and stir.
Add torn spinach leaves and mix.
Remove the bouquet of ginger and cloves.
Add finely chopped mint leaves, stir and serve hot.
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