Roasted Eggplant Potatoes Chickpeas With Moroccan Merguez Seasoning Recipes

ROASTED EGGPLANT AND POTATOES RECIPE

Steps:

• Preheat oven to 425˚ F.
• Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
• Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
• Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
• Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
• Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

ROASTED EGGPLANT POTATOES CHICKPEAS WITH MOROCCAN MERGUEZ SEASONING

Steps:

• Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
• Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
• Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
• Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
• Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
• Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
• Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.

MOROCCAN SPICED ROAST CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

MOROCCAN EGGPLANT AND CHICKPEAS

Steps:

• Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.