Vegan Maqloobeh Recipe

Maqloobeh (means “Upside Down” in Arabic)

Maqloobeh is a Middle Eastern dish that can be made with a variety of different vegetables. It is traditionally made with chicken, vegetables, and white rice. I chose to amp up the nutritional value and fiber by using chickpeas (instead of chicken) and brown rice (instead of white rice) along with eggplant, cauliflower, mushrooms and leeks. I use leeks instead of onions in my dishes since I have a food sensitivity to onions. Onions cause me personally to experience heart burn and excess burping… I hope that’s not too much information for you 🙂

Recipe:

Using a deep pot, saute the leeks and chopped vegetables in a tablespoon of olive oil for about 5-8 minutes. Add allspice and salt to taste. Add the chickpeas (I used 2, 15 ounce cans, drained). Add brown rice and vegetable broth or water. I made 2 cups of brown rice (following the package instructions) in vegetable broth. Bring the broth or water to a boil, then cover and simmer until the rice is cooked. Add more broth or water as needed. Once everything is cooked and cooled down, flip the pot over onto a large plate or platter so that the dish is upside down. That way the vegetables will end up on top. It will not always turn out pretty or perfect, but it will definitely taste delicious.

Let me know how they turn out! Post your pictures on Facebook, Instagram, or Twitter and tag @HealthySelfieByChristine to be featured on our page.