Moroccan Vegetables

Name: Moroccan Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.75 tsp crushed red pepper flakes; 1 tsp cumin seed; 1 tsp coriander seed; 1 tsp fennel seed; 0.25 tsp ground cinnamon; 0.25 cup honey; 0.5 cup apple cider vinegar; 0.75 cup virgin olive oil; 1 small eggplant; 1 small yellow pepper; 1 small red pepper; 1 small onion; 2 small zucchini; 1 can chickpeas (15 ounce); 0.5 cup sliced almonds; fresh cilantro; harissa

Aubergine, chickpeas and honey come together in this dish, fragrant with cumin and coriander and roasted in the oven. It's finished with almonds and cilantro.

40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
2
With the machine running, add the oil in a slow stream, process until well combined. Preheat oven to 450°F.
3
Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well. Transfer to a cookie sheet and roast, turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
4
Put the chickpeas into a serving bowl. Pour the hot roasted vegetables over the beans and stir to combine.
5
Sprinkle with almonds and cilantro. Serve with harissa in a small bowl on the side.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.