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Cumin-Infused Vegetables and Chickpeas over Quinoa
FATFREE VEGAN KITCHEN19Ingredients
50Minutes
370Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 onion (large, chopped)
- 4 garlic cloves (minced)
- 4 tsp. ground cumin
- 1 tsp. turmeric
- 2 tsp. smoked paprika
- 1/2 tsp. ground cardamom
- 1/4 tsp. cayenne pepper (or more to taste)
- 4 cups cauliflower florets
- 1 eggplant (medium, cut into 1/2-inch cubes)
- 30 oz. chick peas (rinsed and drained)
- 32 oz. 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)
- 2 cloves garlic (minced)
- 1 tsp. salt (optional, if using water)
- harissa
- chile sauce
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1070mg45% |
| Potassium1270mg36% |
| Protein14g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber13g52% |
| Sugars17g |
| Vitamin A35% |
| Vitamin C100% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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