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- 1 med sweet onion ( diced to chickpea size)
- 1 med eggplant ( diced to chickpea size)
- 1 can chick peas (rinsed)
- 1 can crushed tomatoes
- 1 can vegetable broth
- 1 large zucchini ( diced to chickpea size)
- 4 (1 lb) lamb sausages
- 3 T olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon corriander
- 1/2 teaspoon tumeric
- pinch of cinnamon
- salt and pepper
- cilantro
- Preheat oven to 300
- In a dutch oven or saute pan brown sausage and set aside
- Cook onions on very low heat in 1 T olive oil w/ salt and pepper for 20 min
- Add zucchini for another 5
- Raise heat to medium, add 1T olive oil and eggplant and saute for 5 min
- Add tomatoes, spices, broth, chick peas and sausage to the mixture and bring to a simmer,
- Cover and place in the oven for 40-60 min
- sprinkle with finely chopped parsley and serve with couscous
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