Middle Eastern Vegetable Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 medium russet potatoes
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• salt
• pepper
• olive oil
• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 1/3 cup lemon juice
• 1/2 medium onion, roughly chopped
• 1 medium zucchini, roughly chopped
• 3 cups baby spinach leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tahini
• 1/2 teaspoon salt
• 1/4 cup flat leaf parsley, chopped
• 1/3 cup vegetable broth
• 2 egg whites

Recipe

• 1 preheat oven to 375°f.
• 2 dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
• 3 toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
• 4 add broccoli and toss to evenly distribute. roast an additional 5 minutes.
• 5 meanwhile combine puree ingredients in food processor or blender and process until smooth.
• 6 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).
• 7 pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
• 8 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.
• 9 bake at 375 for 20-25 minutes.