INSTRUCTIONS

Heat a cooking pot over high flame, pour in olive oil, add the onion, red pepper and carrot, season with salt and stir to sweat the vegetables for 4-5 minutes until they become soft. Lower the flame, add the celery and jalapeno pepper, and cook for approximately 2 more minutes. Raise the flame, add ginger, garlic and spices and sweat them until they release their aromas.
Pour in the chickpeas and the 750g OLYMPOS SUGAR-FREE KARPOS AMYGDALO drink, bring to boil, add the zucchini, string beans and tomato, lower the flame and let simmer for a few minutes until they soften.
Dissolve the corn flour into a bowl with 20g OLYMPOS SUGAR-FREE KARPOS AMYGDALO drink, add lime zest and lime juice and stir. Raise the flame and thicken the dish with the corn flour mix and stir constantly.
Remove the pot from the flame, add coriander, stir, have a taste and, if necessary, fix the taste by adding salt.
Serve in dishes and garnish with tomato, green onion, and a dash of raw olive oil.