Moroccan Vegetables

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. 1

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

2. 2

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

3. 3

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

4. 4

   Preheat oven to 450 F.

5. 5

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

6. 6

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

7. 7

   Put the chickpeas into a serving bowel.

8. 8

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

9. 9

   Sprinkle with almonds and cilasntro.

10. 10

    Serve with harissa in a small bowel on the side.