Egyptian Red Stew

(3 votes)

1/2 cup water
1/2 tablespoon olive oil
1 red pepper, coarsely chopped
1 onion, chopped
1 eggplant, peeled and chopped
2 green chiles, sliced
1/2 head cauliflower, coarsely chopped
1/2 tablespoon each: coriander and cardamom powder
1/2 teaspoon curry powder
2 teaspoons sweet basil
a few threads of saffron, or 1/2 teaspoon american saffron
1 can plum tomatoes, (28 ounces) chopped
1 can garbanzo beans.
2 cups filtered water
2 garlic cloves, pressed

Sauté first 5 veggies in water /oil mixture, in a large cast-iron or stainless steel soup pot, stirring for 5 minutes or so. Add spices, stir to coat evenly then add remaining ingredients except garlic. Simmer covered for 15 minutes. Stir in garlic. Simmer a few minutes longer before serving. Can be served on its own, or with rice.

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