Vegan maqluba with rice, aubergine, cauliflower and chickpeas

Ingredients

For 1 serving

• Basmati rice55 g
• Eggplant150 g
• Cauliflower120 g
• Cooked chickpeas100 g
• Tomatoes80 g
• Onion40 g
• Cinnamon1 pinch
• Allspice1 pinch
• Turmeric0.5 teaspoon
• Pine nuts6 g
• Vegetable broth200 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: nuts, celery,

In season: July – October

Method

1. Preheat the oven to 220 °C (fan); slice the aubergines about 1 cm thick and break the cauliflower into florets, toss them with half the oil and a pinch of salt and roast on a tray at 220 °C for 20 minutes, turning halfway, until golden.
2. Meanwhile rinse the basmati rice until the water runs clear and leave it to drain; mix it with the cinnamon, allspice, turmeric and a pinch of salt.
3. Slice the tomatoes into rounds and the onion into thin rings; rinse and drain the cooked chickpeas; heat the vegetable stock.
4. Lightly grease the base of a small lidded pan with a drizzle of the remaining oil and lay in a layer of tomatoes and onion, then the aubergines, cauliflower and chickpeas, pressing down well.
5. Cover with the spiced rice, level it and slowly pour in the hot stock; bring to the boil, cover and cook over the lowest heat for 20 minutes without stirring, until the rice has absorbed the liquid.
6. Turn off the heat and leave it covered for 10 minutes so the maqluba firms up; meanwhile toast the pine nuts in a dry small pan for 2 minutes, until golden.
7. Put a plate over the pan, flip it over in one confident move and lift off the pan; finish with the pine nuts and the remaining oil.