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Roasted Cauliflower, Chickpea and Tempeh Moghrabieh [Vegan]
Moghrabieh is a beautifully hearty Lebanese soup. The dish has two main components: a gorgeous broth highlighting Lebanese 7 spice and caraway seed, and perfectly chewy moghrabieh, which is almost identical to pearl couscous. While the soup typically uses chicken, this one uses roasted tempeh and cauliflower to provide amazing... Read More
Ingredients You Need for Roasted Cauliflower, Chickpea and Tempeh Moghrabieh [Vegan]
How to Prepare Roasted Cauliflower, Chickpea and Tempeh Moghrabieh [Vegan]
- Preheat the oven to 420°F (215°C).
- In a large bowl, mix together the tempeh, cauliflower, chickpeas, 1 teaspoon of Lebanese 7 spice, 1 teaspoon of salt and the oil until well incorporated. Transfer the mixture to a sheet pan and roast, flipping once or twice to cook evenly, until everything is crispy, about 30 minutes. Remove the sheet pan from the oven and set it aside.
- In a large pot, melt the vegan butter over medium heat. Once bubbling, add the onion and cook until softened and golden, about 10 minutes. Add the sage and cook, stirring occasionally, until fragrant, about 2 minutes. Add the remaining Lebanese 7 spice and salt along with the caraway and black pepper. Stir together for 30 seconds. Add the bouillon, 5 cups (1.2 L) of water and the roasted cauliflower, chickpeas and tempeh. Turn the heat to high. Once boiling, reduce the heat and simmer for 5 minutes. Remove the pot from the heat.
- To make the moghrabieh, bring 2 1/4 cups (540 ml) of water to a boil in a medium pot. Stir in the butter, moghrabieh, thyme, nutmeg, cinnamon and salt. Reduce the heat to low, cover and simmer for 10 minutes, or until almost all the water has been absorbed. Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the moghrabieh and set it aside.
- Plate the moghrabieh, then ladle the broth over it. Top with more moghrabieh and garnish with parsley, scallions and lemon. Serve with your choice of side dish, if desired.
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