Ghallaba

• 1/2 Zucchini
• 1 Carrot
• 2 Potatoes
• 1/2 red bell pepper
• 1/2 cup basmati rice
• 1/2 can diced tomatoes
• 1/4 cup vermicelli
• handful of slivered almonds
• juice of one lemon
• 4 cloves of garlic
• olive oil for stir frying
• 1 teaspoon mint (dry)
• 2 teaspoons oregano (dry)
• 2 teaspoons cumin powder
• 2 teaspoons parsley (dry)
• 4 teaspoons sumack (if available)

1. Dry roast the vermicelli in a pan till it turns golden.
2. In a rice cooker or in a deep pan add 1/2 cup washed rice, 1 cup water, very little salt and few drops of olive oil and cook covered over medium heat. When the rice is cooked halfway add the vermicelli and continue to cook. Once cooked through, fluff with a fork and add toasted slivered almonds.
3. Using a mortar and pestle crush garlic with 1 tbs olive oil, juice of half a lemon, green chili and some salt. Crush till it turn into a fine paste/sauce like consistency.
4. In a small bowl mix all the spices together (except for salt) and keep aside.rn.
5. In a large pan heat 1 tbs of olive oil stir fry the onions til they turn a lighter shade of brown. Take out form the pan and spread it on a plate- keep aside.
6. Return the same pan to the heat and cook the garlic sauce till the garlic turns brown. Add a couple tbs of olive oil, then add the veggies and stir fry for about 4 min.
7. Add the spice mixture, juice of half a lemon and continue to stir for another minute.
8. Add the canned tomatoes, stir for 30 sec- till it coats all the veggies, cover and cook till the veggies are tender.
9. Mix in the sauteed onion and taste to adjust the salt.
10. To serve- In a round plate spread the hummus in the center in a circular motion, arrange 2 spoonful of rice- like a ring around the hummus and finally put a ring of the vegetable stew around the rice.

zucchini, carrot, potatoes, red bell pepper, basmati rice, tomatoes, vermicelli, handful, lemon, garlic, olive oil, mint, oregano, cumin powder, parsley, sumack

Taken from food52.com/recipes/15840-ghallaba (may not work)