Oats Free Vegan Maqluba
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!