MOROCCAN ROASTED VEGETABLES RECIPES

MOROCCAN ROASTED VEGETABLES RECIPE - FOOD.COM

Moroccan Roasted Vegetables Recipe - Food.com image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Steps:

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Nutrition Facts : Calories 305.9, FatContent 9.2, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 352, CarbohydrateContent 51.2, FiberContent 14, SugarContent 10.2, ProteinContent 9.6

MOROCCAN VEGETABLES AND CHICKPEAS RECIPE | DELICIOUS. MAGAZINE

Moroccan vegetables and chickpeas recipe | delicious. Magazine image

This Moroccan vegetable recipe is a simple, filling dish that has very little hands on time.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 large aubergine, cut into chunks
12 small vine tomatoes, halved
2 tsp cumin seeds
Head of garlic, cloves separated
3 tbsp olive oil
Dash of balsamic vinegar
2 x 400g cans chickpeas, drained and rinsed
2 tbsp harissa paste
Handful fresh parsley, chopped

Steps:

Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine, tomatoes, cumin seeds, garlic, olive oil and vinegar in a roasting tin, season and roast for 30-40 minutes until the vegetables are tender.
Spoon into a bowl and toss with the chickpeas, harissa and parsley. Serve with flatbreads.

Nutrition Facts : Calories 323kcals, FatContent 11.3g (1.3g saturated), ProteinContent 3.1g, CarbohydrateContent 33.6g (6g sugars), FiberContent

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