Wednesday, October 20, 2010
Moroccan vegetables and chickpeas recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan vegetables and chickpeas Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan vegetables and chickpeas. Enjoy the Moroccan cuisine.
Chickpeas are a brilliant way to make a filling meal for less. This budget dish is a fabulously flavoursome low-calorie vegetarian meal.
Takes 5 minutes to make and 30-40 minutes to cook
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
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.
Per serving: 323kcals, 11.3g fat (1.3g saturated), 3.1g protein, 33.6g carbs, 6g sugar, 0.3g salt
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.
Harira: Moroccan Chickpea Stew with Chicken and Lentils - Vegetable tagine with chickpeas & raisins - Moroccan Chickpea and Lentil Soup
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