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israeli

Cauliflower and Chickpea Maqluba Style Skillet with Toasted Almonds

This simmered dish pairs cauliflower florets with cooked chickpeas, drained, toasted sliced almonds and basmati rice, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
94 g Carbohydrates
22 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 61g basmati rice, dry 223 kcal
  • 228g cauliflower florets 57 kcal
  • 105g cooked chickpeas, drained 172 kcal
  • 11g olive oil 97 kcal
  • 193g vegetable broth 12 kcal
  • 13g toasted sliced almonds 75 kcal
  • 11g fresh parsley, chopped 4 kcal
  • 0.88 tsp (2g) ground cumin 8 kcal
  • 0.22 tsp (0g) ground cinnamon 1 kcal
  • 2g salt 0 kcal
  • 0.44 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. basmati rice
    Rinse rice until water runs mostly clear. Set aside.
  2. cauliflower floretsolive oil
    Heat olive oil in a deep skillet over medium-high heat. Add cauliflower and cook 6-8 minutes until browned in spots.
  3. cooked chickpeasground cuminground cinnamonsaltblack pepper
    Stir in chickpeas, cumin, cinnamon, salt, and black pepper; cook 1 minute until fragrant.
  4. basmati ricevegetable broth
    Add rice and stir to coat. Pour in broth, bring to a boil, then reduce to low and cover.
  5. basmati rice
    Simmer 15-18 minutes until rice is tender and liquid is absorbed.
  6. Turn off heat and rest covered 10 minutes.
  7. toasted sliced almondsfresh parsley
    Invert onto a plate (or serve as-is) and top with toasted almonds and parsley.

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