Mihee's Egyptian Masa'a

PROS

This vegetarian stew is hearty and flavorful, packed with protein and fiber from the chickpeas and vegetables.
It’s also vegan and gluten-free, making it a great option for a variety of dietary preferences.

Mihee’s Egyptian Masa’a is also an excellent option for meal prep, as it can be stored for several days in the fridge and reheated for a quick and easy meal.

CONS

The only potential downside to this dish is that it does take some time to chop and prepare all the vegetables.
However, the end result is well worth the effort!

HEALTH & BENEFITS

This dish is packed with nutrients! Chickpeas are an excellent source of plant-based protein and fiber, which can help to keep you full and satisfied. The vegetables in this dish are also high in vitamins and minerals, including potassium, vitamin C, and folate.
Additionally, the spices used in the recipe (cumin and coriander) have anti-inflammatory properties and may help to improve digestion.

	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 cans chickpeas
	2 cans diced tomatoes

1.	Heat the canola oil in a large pot or Dutch oven over medium-high heat.
2.	Add the minced garlic and cook until fragrant, about 30 seconds.
3.	Add the chopped onion and cook until softened, about 5 minutes.
4.	Sprinkle in the ground cumin and coriander, stirring to coat the onions.
5.	Add the diced eggplant, zucchini, pattypan squash, and red pepper to the pot, stirring to combine.
6.	Cut the potatoes into small bite-sized pieces and add them to the pot along with the chickpeas and canned diced tomatoes.
7.	Mix well, then bring the mixture to a simmer.
8.	Reduce the heat and continue to cook, covered, stirring occasionally, until the vegetables are tender, about 30 minutes.

Mihee’s Egyptian Masa’a

Mihee's Egyptian Masa'a - A flavorful and hearty vegetarian stew

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