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Moroccan vegetables and chickpeas

Name: Moroccan vegetables and chickpeas
Yield: Serves 4
Cuisine: Moroccan recipes
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

Published: 31 May 09
Updated: 18 Mar 24

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

Easy
June 2009

Test kitchen approved

Serves 4
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.

Dairy-free recipes

Nutrition: per serving

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

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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

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Method

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.

Recipe from June 2009 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.