• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    2 Hours

  • Author



  • 1 large eggplant sliced
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 small butternut squash peeled & seeded, then cubed
  • 4 tsp avocado oil divided
  • 4 tsp sea salt divided
  • 1 tbsp vegan butter
  • 1 medium onion chopped
  •  cups chickpeas rinsed & dried
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • ¼ tsp nutmeg
  • ¼ tsp all spice
  • ¼ tsp cardamom
  • ¼ tsp cayenne optional
  • ¼ tsp turmeric
  • 2 tsp cornstarch dissolved in 4 tbsp water
  • Juice of ½ lemon
  •  cups Lotus Foods Organic White Basmati Rice
  •  cups vegetable stock

To serve

  • fried Roma tomato slices
  • chopped parsley
  • toasted pine nuts

products used in the recipe

  • 1

    Preheat oven to 450°F and line 3 sheet pans with parchment paper.

  • 2

    Spread the veggies in the sheet pans: eggplant in one pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow squash, 25 mins for the eggplant and butternut squash. Set aside.

  • 3

    Meanwhile, melt the vegan butter in a skillet then add the onion and sauté 3 mins. Add the chickpeas and cook 5 mins.

  • 4

    Add the spices and 1 tsp sea salt, sauté 1 min, then add the cornstarch mixture and stir vigorously for 30 secs (so your maqluba holds together once flipped).

  • 5

    Remove from heat, add the lemon juice and mix. Set aside.

  • 6

    Compile the maqluba. Brush the bottom of a pot with 1 tsp avocado oil then evenly layer the zucchini and squash, then the eggplant then the chickpeas and finally the butternut squash.

  • 7

    Lastly, add the uncooked rice then gently pour in the vegetable stock. Stir carefully to fully submerge the rice, making sure to not disturb the vegetable layers.

  • 8

    Bring the compiled maqluba to a boil (stovetop on medium heat) then turn heat down to a low simmer, cover with a clean towel then place the lid on top. Cook 1 hr.

  • 9

    Remove from heat, discard the towel then place lid back on. Let rest at least 30 mins before gently flipping onto a plate. Top with fried Roma tomatoes, parsley, and pine nuts, as preferred.

  • 10


products used in the recipe

Instruction video