Ingredients

The following ingredients have 8 Servings
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 4 teaspoons ground cumin ((use less for less cumin flavor))
  • 1 teaspoon turmeric
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 4 cups cauliflower florets
  • 1 medium eggplant (cut into 1/2-inch cubes)
  • 2 15-ounce can chick-peas (rinsed and drained)
  • 2 16-ounce can diced tomatoes (fire-roasted preferred, with their juice)
  • 1 cup raisins
  • 2 medium zucchini (cut into 1/2-inch cubes)
  • 1 1/2 cups quinoa (rinsed well)
  • 3 cups vegetable broth (or water, with vegetable bouillon or salt)
  • 1 teaspoon salt (optional, if using water)
  • harissa or hot chile sauce or hot sauce for the table

Instruction

  • 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.