Moroccan Vegetables

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From wine bar food

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Steps

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Combine red pepper flakes , cumin , coriander and fennel seeds in a food processor.

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Pulse to chop , then add the cinnamon , salt , pepper , honey , and vinegar and process to combine.

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With the machine running , add the oil in a slow stream , process until well combined.

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Preheat oven to 450f.

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Toss eggplant , peppers , onions , and zucchini with the marinade in a bowl and coat well.

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Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized , 15 to 20 minutes.

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Put the chickpeas into a serving bowl.

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Pour the hot roasted vegetables over the beans and stir to combine.

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Sprinkle with almonds and cilantro.

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Serve with harissa in a small bowl on the side.

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Ingredients

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crushed red pepper flakes, cumin seed, coriander seed, fennel seed, ground cinnamon, honey, balsamic vinegar, virgin olive oil, eggplant, yellow pepper, red pepper, onion, zucchini, chickpeas, sliced almonds, fresh cilantro, harissa