Roasted Vegetable Hot Pot with Buckwheat Noodles

James Baigrie
This dish is a complete meal, but you can easily add chicken or shrimp. You can also serve with couscous or steamed rice instead of noodles, if desired.


Makes 4 to 6 servings

Recipe from


Recipe Time

Prep: 20 Minutes
Cook: 2 Minutes
Bake: 20 Minutes


2 zucchini, cut into 1-inch chunks
2 cups cauliflower florets
1/2 eggplant, peeled and cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
2 tablespoons olive oil
2 teaspoons ground cumin
Sea salt, to taste
Freshly ground pepper, to taste
3 cups vegetable or chicken broth
1 cup orange juice
1 tablespoon grated orange zest
4 green onions, thinly sliced
2 bay leaves
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro, plus more for garnish
1 (8.8-ounce) package buckwheat, lo mein, or soba noodles, cooked


1. Preheat oven to 400°. Toss first 4 ingredients in a bowl with olive oil and cumin to coat. Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper. Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.

2. Place broth and next 4 ingredients in a large saucepan, and bring to a low boil. Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes. Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves. Serve warm in large bowls; top with noodles and cilantro leaves, if desired.