Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
I thought this was very nice, but it didn't knock my socks off. I think I'm not a huge fan of turmeric, and I thought the taste of turmeric predominated in this (I like it when it's one of many spices, but not when it's the main event). I gave it the taste test after 45 minutes, and it really didn't work for me -- but roasting it for another 40 minutes made it much more to my liking. (That, and a good sprinkling of salt.) I'd recommend that other people try this to see if they like it, but I'm not sure I'll make it again. But thanks so much for posting this!
What a satisfying healthy dish! I can see it being a useful side dish for all sorts of meals and as a nice main for a veggie option. I monkey'd with it by accident - in my haste to make it I didn't spot that an onion was supposed to go in and I accidentally used the dessertspoon measurement for the cumin. Both are revisions I'd keep as the flavours of all the veg really came through and I suspect the onion might over power some of them. Left out the lemon as I didn't see where to add it. I was serving it with a harissa chicken & chickpea recipe that provided a rich tomato sauce so omitted the tomatoes and chickpeas in this, which I'd do again too unless this was the main dish I think. To add a bit of moisture to it I drizzled a simple yogurt, lemon and tahini dressing over it. I felt compelled to write a review of this recipe having just had the leftovers cold with some couscous, it was really delicious - the heat came through a little more and all the spices amalgamated into something more somehow.
Very nice dish!!! Unfortunately, my grocer ran out of eggplant the day I was there, so I had to make an emergency substitute with a plantain. Still, it turned out just like a dish I had at a Moroccan restaurant. I served these with #15580 Grilled Moroccan Chicken and the flavors just complimented each other SO WELL!!! Thanks for sharing, I will make these again.