FRESH CORN AND VEGETABLES STEW

4 ears of fresh corns, boiled 

2 medium carrots, sliced 

1 large onion, chopped 

1 cup of boiled chickpeas, you can use green beans, or green peas

1 medium green pepper, cubed 

1 tablespoon of tomato paste 

2 medium fresh tomatoes 

1 tsp of turmeric powder 

1 tsp of paprika 

1 tsp of cumin  seeds

1/2 tsp of salt.

1 tbsp of oil

2 cups of water 

1. Boil first the corn ears separatly. Once boiled and cooled, cut each ear of corn into 4 or 5 small pieces.

The reason why you have to boil the corn separately is to avoid overcooking the vegetables. Because corn takes a longer time before softens and the remaining  vegetables are not supposed to cook for a long time. 

2. In a pan over medium heat, add oil, onion, garlic, carrots, fresh tomatoes and tomato paste. Cook stirring frequently for 3 minutes, add water, corn and the rest of ingredients. Cover the pan and let cook for 10 to 15 minutes. Or until the sauce starts to thicken. You can add more water if you wish.

3. Serve.