Egyptian Red Stew
Ingredients
- 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 teaspoon sweet basil
- a few threads of saffron, or 1/2 teaspoon american saffron
- 28 ounce can plum tomatoes, chopped
- 1 can garbanzo beans.
- 2 cup filtered water
- 2 garlic cloves, pressed
Instructions
Saute first 5 veggies in water/oil mixutre, 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.