RECIPE IDEA: Eggplant Chickpea Spiced Quinoa
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Hi, it’s Lois at Recipe Idea Shop, telling you about an awesome new recipe, Eggplant Chickpea Spiced Quinoa. It’s so good I had it for supper last night and brunch today!
Robin Robertson’s Chickpea and Eggplant Kibbeh from her cookbook, Vegan Planet, inspired this recipe. Robin’s recipe is made with bulgur wheat, which I avoid because I don’t eat wheat, so I substituted quinoa. I made a few other changes as well, including adding garlic. I’m sure Robin’s recipe is super good because all her recipes are amazing.
Eggplant Chickpea Spiced Quinoa, So Filling!
Don and I found this meal to be satisfying, delicious and filling. And it’s vegan. You don’t even miss the meat. It is flavorful and a wee bit sweet from the cinnamon and allspice. I loved it.
Eggplant Chickpea Spiced Quinoa would be an excellent dish to take to a potluck supper. Serve it as a main dish entree or a side dish. We had a simple Crunchy Sweet Spinach Salad with it. What a delightful meal.
I liked it so much I had it for brunch today with an egg on top. Oh, my! That was outstanding. When you try it, be sure to comment on the recipe.
Make Eggplant Chickpea Spiced Quinoa Ahead—Bake Later
Although you layer the ingredients and bake it for 30 minutes, there is nothing in it to hold it together, so it’s more like a warm salad. It would be good served at room temperature as well. Sauté the onion, garlic and eggplant and assemble the dish ahead of time to bake later or simply make, bake and eat.
What Tools Did I Use?
I used a chef’s knife, cutting board, measuring cups and spoons, large sauté pan, small covered pot, wooden spoon, and a rectangular baking dish, similar to the following: