Vegan Buckwheat Porridge with Spicy Vegetables

Ingredients

• Buckwheat Groats 10 oz
• Chicken Broth 20 fl oz
• Onion 1 head
• Garlic 1 clove
• Sweet Potato 10 oz
• Eggplants 10 oz
• Paprika ½ teaspoon
• Ground Cumin ½ teaspoon
• Ground coriander ½ teaspoon
• Cardamom ½ teaspoon
• Olive Oil 0 fl oz
• Za'atar to taste
• Cilantro to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all ingredients. Preheat the oven to 355°F.

Step 2

Finely chop the onion and garlic.

Step 3

Peel and dice the sweet potato and eggplant into medium cubes.

Step 4

Mix all the spices except for the za'atar.

Step 5

Combine half of the spice mixture with the oil, then mix separately with the sweet potato and eggplant. Add salt.

Step 6

Spread the sweet potato on a baking sheet and bake in the oven for 20 minutes.

Step 7

Meanwhile, heat olive oil in a pot and sauté the onion. When the onion turns golden, add the garlic and sauté for another 30 seconds.

Step 8

Add the buckwheat, sauté for 2 minutes, then pour in the broth. Add salt, the remaining spices, bring to a boil, and cook covered on low heat until the buckwheat is done.

Step 9

Add the eggplant to the sweet potato and bake the vegetables for another 20 minutes.

Step 10

Serve the buckwheat with sweet potato and eggplant, sprinkled with za'atar and garnished with cilantro sprigs.