Moroccan vegetables and chickpeas

Moroccan vegetables and chickpeas
  • Serves icon Serves 4
  • Time icon Hands on time 5 mins, plus 30-40 mins cooking time

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

Nutrition: per serving

Calories
323kcals
Fat
11.3g (1.3g saturated)
Protein
3.1g
Carbohydrates
33.6g (6g sugars)
Salt
0.3g
Calories
323kcals
Fat
11.3g (1.3g saturated)
Protein
3.1g
Carbohydrates
33.6g (6g sugars)
Salt
0.3g

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

Method

  1. 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.
  2. Spoon into a bowl and toss with the chickpeas, harissa and parsley. Serve with flatbreads.

delicious. tips

  1. Roasted garlic cloves have a mild, sweet flavour, so you can squeeze them from their skins and eat them whole. The Moroccan vegetables would also be lovely with herby roast lamb. Chickpeas are a great way of making a dish more filling and are a Moroccan staple.

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