Middle Eastern Vegetable Casserole Food

MIDDLE EASTERN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
• Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
• Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
• Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
• When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
• Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
• Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
• Bake at 375 for 20-25 minutes.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.