Roasted Cauliflower, Chickpea, And Tempeh Moghrabieh

This article introduces a vegan version of a Lebanese soup called moghrabieh, traditionally made with chicken, but here made with roasted cauliflower, chickpeas, and tempeh. The dish is flavored with warm spices such as Lebanese seven spice, caraway, cinnamon, nutmeg, thyme, and black pepper. The roasted vegetables give the soup more flavor and plant-based protein, making it a hearty and filling meal to enjoy on a cold day.

The recipe comes from The Vegan Middle Eastern Cookbook by Noha Elbadry-Cloud and involves roasting the cauliflower, chickpeas, and tempeh before simmering them in a flavorful broth. Serve the moghrabieh over cooked moghrabieh grain, and garnish with parsley, scallions, and lemon for a fresh finish. This dish makes for a satisfying winter dinner and provides a taste of Lebanese cuisine with a vegan twist.