Cumin-Infused Vegetables and Chickpeas over Quinoa

Smoky and infused with the sultry flavor of cumin, this hearty vegan main dish is deliciously full of cauliflower, eggplant, and zucchini.This recipe feeds a crowd! For a smaller family, click on the serving number to scale it to as many servings as you need.

Recipe by Susan Voisin on August 26, 2013

Prep time: PT20M

Cook time: PT30M

Total time: PT50M

Rating

4.41 stars (5 reviews)

Keywords

vegan eggplant recipe, wfpb zucchini

Ingredients

1 large onion (chopped)
4 garlic cloves (minced)
4 teaspoons ground cumin ((use less for less cumin flavor))
1 teaspoon turmeric
2 teaspoons smoked paprika
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper (or more to taste)
4 cups cauliflower florets
1 medium eggplant (cut into 1/2-inch cubes)
2 15-ounce can chick-peas (rinsed and drained)
2 16-ounce can diced tomatoes (fire-roasted preferred, with their juice)
1 cup raisins
2 medium zucchini (cut into 1/2-inch cubes)
1 1/2 cups quinoa (rinsed well)
3 cups vegetable broth (or water, with vegetable bouillon or salt)
1 teaspoon salt (optional, if using water)
harissa or hot chile sauce or hot sauce for the table

Cuisine

Gluten-free
Vegan

Steps

Heat a large non-stick skillet over medium-high heat. Add the onion and sauté 2 minutes. Sprinkle in the garlic, cumin, turmeric, paprika, cardamom, and cayenne and cook 2 minutes more, stirring often.
Stir in the cauliflower, eggplant, chick-peas, tomatoes, raisins, and 1/2 cup of water. Cover the pan and lower the heat to medium. Cook, stirring occasionally, for 10 minutes. Add the zucchini and continue to cook covered until it is just beginning to be tender, about 10 minutes. Add salt to taste.
While the vegetables are cooking, prepare the quinoa. Heat a large saucepan and add the rinsed and drained quinoa. Toast it, stirring constantly, until it is almost dry. Add the vegetable broth or water and bouillon and the garlic, bring to a boil, and stir in the salt if you’re using it. Turn heat to very low, cover, and cook for 15-20 minutes, until all liquid is absorbed. Remove from heat until needed. Fluff with a fork before serving.
Serve with the vegetable mixture mounded in the center of the quinoa and a jar of harissa or hot chile sauce for individual seasoning.

Nutitrion

Serving Size: 1 serving
Calories: 370 kcal
Carbohydrates: 73.7 g
Protein: 14 g
Fat: 3.8 g
Sodium: 731.7 mg
Sugar: 17.4 g

Reviews

Diane on 2021-05-20 (5 stars):
I cook for my daughter and son in law and 2 grandbabies. This is one of our favorite recipes!! I am not a fan of quinoa so substitute with low carb high protein noodles. The flavors are exquisite! I have been making this often this past year and we always say it is delicious. I have been meaning to write to let you know how much we love it!! Thank you
Babette on 2017-03-29 (2 stars):
Way too much cumin. I just took 1 tbsp. and I didn't taste anything else.
Mayra on 2017-03-18 (5 stars):
Excellent, thanks for sharing.
BetteRN on 2017-03-14 (5 stars):
Thanks for posting in Facebook and reminding me about this recipe. It's great for making on the weekend and having leftovers through the week. Delish!
Nicole Hundelt on 2014-09-14 (5 stars):
I've made this many, many times. Everytime I do I can't believe how good it is!!! I always make the large batch. Extra is wounderful for lunches for the week!