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.
4teaspoonsground cumin(use less for less cumin flavor)
1/4teaspooncayenne pepperor more to taste
1medium eggplantcut into 1/2-inch cubes
215-ounce canchick-peasrinsed and drained
216-ounce candiced tomatoesfire-roasted preferred, with their juice
2medium zucchinicut into 1/2-inch cubes
1 1/2cupsquinoarinsed well
3cupsvegetable brothor water, with vegetable bouillon or salt
1teaspoonsaltoptional, if using water
harissa or hot chile sauce or hot sauce for the table
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.