Moroccan vegetables and chickpeas
- Portion size: Serves 4
- Hands on time 5 mins, plus 30-40 mins cooking time
- Difficulty: easy
This Moroccan vegetable recipe is a simple, filling dish that has very little hands on time.
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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
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Method
- 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
- 323kcals Calories
- 11.3g (1.3g saturated) Fat
- 3.1g Protein
- 33.6g (6g sugars) Carbs
- 0.3g Salt
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