Moroccan Vegetables

From Wine Bar Food

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 3⁄4 teaspoon crushed red pepper flakes
• 1  teaspoon cumin seed
• 1  teaspoon  coriander seed
• 1  teaspoon fennel seed
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup honey
• 1⁄2 cup  balsamic vinegar
• 3⁄4 cup  virgin olive oil
• 1  small eggplant, cut into 1 1/2 pieces
• 1  small  yellow pepper, cut into chunks
• 1  small  red pepper, cut into chunks
• 1  small onion, cut into chunks
• 2  small zucchini, cut into chunks
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1⁄2 cup  sliced almonds, toasted
•  fresh cilantro
•  harissa

Directions

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