Maqluba bi Khudar (Upside-Down Rice with Aubergine and Chickpeas)
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Ingredients
- 400 g tinned chickpeas
- 350 g basmati rice
- 2 aubergine, cut into chunks
- 300 g cauliflower florets
- 1 onion, finely sliced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 5 tbsp vegetable oil
- 600 ml vegetable stock
Nutrition (per serving)
- Calories
- 655 kcal
- Protein
- 17.2 g
- Carbohydrate
- 94.2 g
- of which sugars
- 7.9 g
- Fat
- 20.9 g
- of which saturates
- 1.9 g
- Fibre
- 13.5 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the aubergine chunks and cauliflower florets in 3 tablespoons of the oil in batches over a medium-high heat for 8-10 minutes until golden, then set aside.
- 2
Rinse the basmati rice. Fry the onion in the remaining oil in a large pot for 5 minutes until soft, then stir in the cinnamon and allspice.
- 3
Layer the fried cauliflower and aubergine over the onions, scatter the chickpeas on top, then cover with the rinsed rice.
- 4
Pour over the vegetable stock, bring to a simmer, cover tightly and cook over a low heat for 20-25 minutes until the rice is tender.
- 5
Rest for 5 minutes, then run a knife around the edge and invert carefully onto a large platter.
- 6
Serve straight away while hot.
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