Kuwaiti Vegan Machboos

local_grocery_store Ingredients

• 2 cups long-grain rice, rinsed and drained
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1/2 head cauliflower, cut into small florets
• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp spice blend, mix together 1 tsp each of ground cinnamon, cardamom, and turmeric
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup fresh cilantro, chopped, for garnish
• 4 lemon wedges, for serving

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. 2.Add the spice blend, salt, and black pepper and cook for another minute, stirring constantly.
3. 3.Add the carrots, potatoes, and cauliflower and cook for 5 minutes, stirring occasionally.
4. 4.Add the rice and chickpeas and stir to combine. Pour in the vegetable broth and tomato paste and stir to combine.
5. 5.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. 6.Remove from heat and let the machboos rest for 5 minutes before fluffing with a fork.
7. 7.Garnish with fresh cilantro and serve with lemon wedges and tangy tomato sauce.

lightbulb_outline Tips

• chevron_rightFeel free to add other veggies to the machboos, such as green beans or bell peppers.
• chevron_rightFor extra protein, add some cooked lentils or tofu to the dish.
• chevron_rightMake sure to rinse the rice thoroughly before cooking to remove excess starch.