Moroccan Vegetables

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 450u00b0F.

5. 5

   Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl 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 bowl.

8. 8

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

9. 9

   Sprinkle with almonds and cilantro.

10. 10

    Serve with harissa in a small bowl on the side.

No additional tips available.