STREAMING NOW: Eden Eats

Moroccan Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Wine Bar Food”
READY IN:
40mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  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 bowl 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 bowl.
  8. Pour the hot roasted vegetables over the beans and stir to combine.
  9. Sprinkle with almonds and cilantro.
  10. Serve with harissa in a small bowl on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: