Low Sodium Vegan Maqluba

Total time1 hr 35 min

Prep time30 min

Cook time55 min

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Ingredients

6 servings

For the vegetables

1 small head cauliflower (about 1½ lb), cut into 1½-inch florets
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1 medium eggplant (about 1 lb), cut into ¾-inch rounds
3 tbsp olive oil, divided
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the rice layer

1 can (15 oz) chickpeas, drained and rinsed
2 cups basmati rice
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp black pepper
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3½ cups vegetable broth

For serving

¼ cup toasted pine nuts (optional)
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Rinse the basmati rice in cold water until the water runs clear, then soak in cold water for 20 minutes while you prepare the vegetables. Drain before using.
2
Spread the cauliflower florets and eggplant rounds on a large baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle with 1 tsp salt, and toss to coat. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is golden at the edges and the eggplant is tender and lightly browned.

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