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.

Servings: 8

Author: Susan Voisin

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Instructions

1 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.
2 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.
3 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.
4 Serve with the vegetable mixture mounded in the center of the quinoa and a jar
of harissa or hot chile sauce for individual seasoning.

Cumin-Infused Vegetables and Chickpeas over Quinoa

🧂 Ingredients

Instructions

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