Fragrantly spiced vegan meal of eggplant, chickpeas and quinoa with loads of protein
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Casserole, Main Course
Cuisine: American, Vegan, Vegetarian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 315kcal
Author: Lois Carter Crawford
Ingredients
Quinoa Mixture
1cupquinoa(rinsed)
2cupswater
1 15-ouncecan of chickpeasdrained and rinsed
½teaspooncinnamon
½teaspooncumin
½teaspooon allspice
¼teaspoonsea salt
¼teaspoonblack pepper
Eggplant Mixture
2tablespoonscanola or olive oil
1large onionchopped
2garlic clovesminced
3small eggplantswashed and chopped
¼teaspoonsalt
¼teaspoonblack pepper
⅔cuppine nuts
1tablespoonlemon juice
Instructions
Quinoa Mixture
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.
Eggplant Mixture
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.
To Assemble
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.
Notes
It's super good with a poached or fried egg on top!