Moroccan Vegetables

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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 bowel 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 bowel.
• 8 pour the hot roasted vegetables over the beans and stir to combine.
• 9 sprinkle with almonds and cilasntro.
• 10 serve with harissa in a small bowel on the side.