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Moroccan Roasted Eggplant and Chickpea Salad

Name: Moroccan Roasted Eggplant and Chickpea Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Cuisine: marocaine
Ingredients: 250 g Canned chickpeas; 1 piece Eggplant; 1 piece Red bell pepper; 2 tsp Ground cumin; 1 tsp Harissa; 2 tbsp Olive oil; 2 tbsp Lemon juice

A warm salad with Moroccan flavors featuring tender chickpeas, cumin-roasted eggplant and bell peppers, finished with a mild harissa dressing.

35 min2 servings340 kcalDifficulty: Easy

Ingredients

250 g Canned chickpeas
1 piece Eggplant
1 piece Red bell pepper
2 tsp Ground cumin
1 tsp Harissa
2 tbsp Olive oil
2 tbsp Lemon juice

Instructions

Step 1
Preheat oven to 210°C. Cut the eggplant into cubes and the bell pepper into strips. Arrange on a baking sheet, drizzle with olive oil, and sprinkle with cumin.
Step 2
Roast the vegetables for 20-25 minutes, stirring halfway through, until well browned and tender.
Step 3
Rinse the chickpeas. Mix the harissa with the lemon juice. Combine the roasted vegetables, chickpeas, and sauce in a serving bowl.

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