Moroccan Bowl with Roasted Chickpeas and Grilled Zucchini

Name: Moroccan Bowl with Roasted Chickpeas and Grilled Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: marocaine
Ingredients: 250 g Canned chickpeas; 2 piece Zucchini; 150 g Cherry tomatoes; 1.5 tsp Ras el hanout; 10 leaf Fresh mint; 2 tbsp Olive oil; 1 piece Lemon

Temps

30 min

Difficulté

facile

Ingrédients

Budget

~3-5 €

Valeurs nutritionnelles

Score santé

Excellent · /100

335 kcal

par portion

20 gProtéines

14 gLipides

32 gGlucides

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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