Halal Vegetarian Makloubeh (Upside Down Rice)

• 2 cups basmati rice, rinsed and soaked 20 min
• 1 large cauliflower, cut into florets
• 2 large eggplants, sliced ½-inch thick
• 1 large onion, sliced
• 1 (15 oz) can chickpeas, drained
• 4 tbsp olive oil
• 2 tsp cumin, 1 tsp turmeric, 1 tsp allspice, ½ tsp cinnamon, salt & pepper
• 3½ cups vegetable broth
• Fresh parsley, pine nuts, plain yogurt for serving

1. 1Preheat oven to 425°F. Toss cauliflower and eggplant with 2 tbsp oil, salt, and spices. Roast 25-30 min until golden.
2. 2Sauté onion in remaining oil until soft. Add chickpeas and spices.
3. 3Layer in a large pot: roasted vegetables at bottom, then chickpeas/onion, then drained rice. Pour broth over. Bring to boil, then simmer covered on low 25-30 min until rice is tender.
4. 4Let rest 10 min. Invert onto a large plate. Garnish with parsley and toasted pine nuts. Serve with yogurt.

Nutrition values are estimates.