Cumin-Infused Vegetables and Chickpeas...Cumin-Infused Vegetables and Chickpeas over Quinoa

The recipe Cumin-Infused Vegetables and Chickpeas over Quinoa can be made in around 50 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $2.01 per serving. One serving contains 439 calories, 19g of protein, and 6g of fat. This recipe is liked by 1 foodies and cooks. Head to the store and pick up zucchini, eggplant, garlic, and a few other things to make it today. Only a few people really liked this main course. It is brought to you by blog.fatfreevegan.com. With a spoonacular score of 95%, this dish is excellent. Try Laura Calder's Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots, Super Easy Sheet-Pan Shrimp Boil that You'll Make Over and Over Again, and Curried Chickpeas and Vegetables for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Heat a large non-stick skillet over medium-high heat.

2. 02

   Add the onion and sauté 2 minutes.

3. 03

   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.

4. 04

   Add the zucchini and continue to cook covered until it is just beginning to be tender, about 10 minutes.

5. 05

   Add salt to taste. While the vegetables are cooking, prepare the quinoa.

6. 06

   Heat a large saucepan and add the rinsed and drained quinoa. Toast it, stirring constantly, until it is almost dry.

7. 07

   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.

8. 08

   Remove from heat until needed. Fluff with a fork before serving.