Moroccan Bowl with Roasted Chickpeas and Grilled Zucchini
Temps
30 min
Difficulté
facile
Ingrédients
7
Budget
~3-5 €
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Valeurs nutritionnelles
Score santé
Excellent · /100
335 kcal
par portion
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Etapes
- 1
Preheat the oven to 210°C. Rinse the chickpeas, pat dry, and toss with 1 tbsp of oil and the ras el hanout.
5 min
- 2
Slice the zucchini into thick rounds, brush with oil. Arrange the chickpeas and zucchini on a baking sheet and bake for 18 minutes.
20 min
- 3
Cut the cherry tomatoes in half. Chop the fresh mint.
3 min
- 4
Divide the grilled zucchini and tomatoes between two bowls, add the crispy chickpeas, mint, and a squeeze of lemon juice.
2 min
