Moroccan Roasted Vegetables with Chickpeas and Tahini
Ingredients
- 4 sweet potatoes
- 2 red peppers
- 1 red onion
- 1 cauliflower
- 8 cloves garlic
- 2 courgettes or 8 small courgettes
- 4 tablespoons olive oil
- 4 slices lemon
- 2.5 teaspoons paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- Freshly ground black pepper
- 1-2 tablespoons harissa
- Salt to taste
- 2 cans chickpeas, drained
Preparation
Preheat the oven to 180°C (375°F).
Put all the vegetables and garlic on a baking tray.
Add 2 tablespoons olive oil and mix all over the vegetables. Roast for 25 minutes.
While that’s happening, make the spice mix by combining all the spices and 2 tablespoons in a small bowl.
After 25 minutes, take the vegetables out of the oven and add the spice mix, lemons, and chickpeas.
Bake again for another 25 to 30 minutes until all the vegetables are tender and slightly caramelized. Keep an eye on them and give them a gentle mix to make sure the top bits don’t burn.
Serve with bulgur wheat and tahini dressing.
