BHA & BHT Free Vegan Maqluba
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Learn more →Ingredients
6 servings
For the vegetables
- 1 small head cauliflower (about 1½ lb), cut into 1½-inch florets
- 1 medium eggplant (about 1 lb), cut into ¾-inch rounds
- 3 tbsp olive oil, divided
- 1 tsp salt
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
- 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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