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

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~3-5 €

Valeurs nutritionnelles

Score santé

Bon · /100

340 kcal

par portion

20 gProtéines

16 gLipides

30 gGlucides

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Etapes

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.
5 min
2
Roast the vegetables for 20-25 minutes, stirring halfway through, until well browned and tender.
25 min
3
Rinse the chickpeas. Mix the harissa with the lemon juice. Combine the roasted vegetables, chickpeas, and sauce in a serving bowl.
5 min