MOROCCAN VEGETABLES
Steps:
- Combine the red pepper flakes, cumin, coriander and fennel seeds in a food processor. Pulse to chop, then add the cinnamon, salt, pepper, honey and vinegar and process to combine. With the machine running, add the oil in a slow stream. Process until well combined. Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion and zucchini with the marinade in a large bowl and coat well. Transfer to a cookie sheet and roast, turning the vegetables every 5 minutes, until caramelized, 15 to 20 minutes. Put the chickpeas into a serving bowl. Pour the hot roasted vegetables over the beans and stir to combine. Sprinkle with the almonds and cilantro and serve. Per serving: 681 calories, 43 grams fat, 5 grams saturated fat, no cholesterol, 65 grams carbohydrates, 15 grams protein, 662 milligrams sodium, 16 grams fiber.
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