Braised vegetables with falafel and yogurt sauce | Reader's Digest Australia

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed
• 500 g onions, sliced
• 2 large yellow, red or orange capsicums, seeded and sliced
• 250 g zucchini
• 300 ml vegetable stock, preferably homemade light or rich
• 350 g cherry tomatoes, halved
• salt
• pepper
• fresh mint sprigs to garnish
• 2 cans chickpeas, about 400 g each, drained and rinsed
• 8 spring onions, chopped
• ½ cup (30 g) chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• 2 tablespoons ground coriander
• ½ telegraph cucumber, grated
• 2⅔ cups (85 g) finely shredded trimmed watercress
• 1¾ cups (85 g) finely shredded rocket
• ¼ cup (15 g) chopped fresh mint
• grated zest of 1 lime
• 200 g low–fat natural yogurt