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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Wine Bar Food 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 |
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 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.
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