Egyptian Masa'a

Name: Egyptian Masa'a
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 2 tbsp canola oil; 4 tsp minced garlic; 1 large onion; 4 tsp ground cumin; 4 tsp ground coriander; 1 eggplant; 2 zucchini; 1 pattypan squash; 1 red pepper; 2 large potatoes; 2 can chickpeas (19 ounce); 2 can diced tomatoes (28 ounce)

Aubergine, chickpeas and coriander come together in this soup, fragrant with cumin and baked in the oven.

1 hr 45 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Preheat oven to 325°F. Cut vegetables into 1 inch pieces. Heat oil. Cook garlic just until browned (do not overcook!).
2
Add onion & spices, stir, cook until tender. Add vegetables, potatoes & chickpeas, stir to coat.
3
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.
90 min