Mihee's Egyptian Masa'a
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 tablespoons canola oil
- 4 teaspoons minced garlic
- 1 large onion
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 1 eggplant
- 2 zucchini
- 1 pattypan squash
- 1 red pepper
- 2 large potatoes
- 2 (19 ounce) cans chickpeas
- 2 (28 ounce) cans diced tomatoes
directions
- preheat oven to 325°F.
- cut vegetables into 1 inch pieces.
- heat oil.
- cook garlic just until browned (do not overcook!).
- add onion & spices, stir, cook until tender.
- add vegetables, potatoes & chickpeas, stir to coat.
- transfer to deep, covered baking dish, add tomatoes and stir to combine.
- cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
- serve alone or on brown rice.
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Reviews
-
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.