Eggplant Chickpea Spiced Quinoa. A bit sweet and so tasty. Terrific for any meal. Add an egg for breakfast.
Eggplant Chickpea Spiced Quinoa
Hi, it’s Lois at Recipe Idea Shop, telling you about an awesome new recipe using eggplants, chickpeas and 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 (affiliate link), 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.
This 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 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 You Need
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. What would you use?
Eggplant Chickpea Spiced Quinoa RecipePrint
Eggplant Chickpea Spiced Quinoa
Fragrantly spiced vegan meal with loads of protein
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Casserole, Main Course
- Method: baked
- Cuisine: American, Vegan, Vegetarian
- Diet: Gluten Free
- 1 cup quinoa ((rinsed))
- 2 cups water
- 1 15-ounce can of chickpeas (drained and rinsed)
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspooon allspice
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons canola or olive oil
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 3 small eggplants (washed and chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup pine nuts
- 1 tablespoon lemon juice
- Boil the water in a medium pot.
- When boiling, reduce the heat to low, stir in the quinoa, and cover the pot. Continue simmering for about 15 minutes until the quinoa has absorbed all the water. Stir to fluff.
- Coarsley chop the chickpeas and add them to the cooked quinoa.
- Add the cinnamon, cumin, allspice and salt and pepper to the chickpea/quinoa mixture, and stir to combine.
- Heat the oil in a large skillet until hot.
- Add the onion and sauté for about 4-6 minutes until translucent.
- Add the garlic; stir.
- Add the eggplant, half the salt and half the pepper, and continue cooking (uncovered) for about 7-8 minutes until eggplant is soft.
- Stir in the pine nuts and lemon juice.
- Set aside.
- Lightly oil a 9″ x 7″ baking dish and spread half the quinoa mixture in it.
- Spread the eggplant mixture over the layer of quinoa.
- Top with the remaining quinoa mixture and bake at 350°F for 30 minutes until slightly browned and thoroughly heated.
It’s super good with a poached or fried egg on top!
Keywords: eggplant, Eggplant Chickpea Quinoa, quinoa, chickpeas, vegan
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Recipe Nutrition Information
This recipe is GF, DF, SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop August 23, 2017 and updated April 14, 2021.