Ingredients
-
2
-
4
-
1
-
4
-
4
-
1
-
2
-
1
-
1
-
2
-
2
-
2
-
-
-
Directions
Mihee’s Egyptian Masa’a, Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc ) so I experimented and came up with this , Reminded me of sitting in a small road side eatery in Aswan Really great will be eating it for the week!!!!!!!!, Yum – healthy and nicely spiced Very easy to make My only problems were finding a big enough pan for frying the spices – adding the vegies in step 6 really overloaded it – I ended up being in in 2 stages (and doubling the spices), and then finding a big enough casserole dish (also ended up using two) Maybe my vegies were oversized? Still yummy and easy to make with stuff I keep in the pantry / fridge all the time Served over rice for a lovely gluten-free meal
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Steps
|
1
Done
|
Preheat Oven to 325f. |
|
2
Done
|
Cut Vegetables Into 1 Inch Pieces. |
|
3
Done
|
Heat Oil. |
|
4
Done
|
Cook Garlic Just Until Browned (do not Overcook!). |
|
5
Done
|
Add Onion & Spices, Stir, Cook Until Tender. |
|
6
Done
|
Add Vegetables, Potatoes & Chickpeas, Stir to Coat. |
|
7
Done
|
Transfer to Deep, Covered Baking Dish, Add Tomatoes and Stir to Combine. |
|
8
Done
|
Cover and Bake on Middle Rack For 1-1.5 Hours, Stirring Occasionally. |
|
9
Done
|
Serve Alone or on Brown Rice. |
