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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor. | 2. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine. | 3. With the machine running, add the oil in a slow stream, process until well combined. | 4. Preheat oven to 450°F. | 5. Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well. | 6. Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes. | 7. Put the chickpeas into a serving bowl. | 8. Pour the hot roasted vegetables over the beans and stir to combine. | 9. Sprinkle with almonds and cilantro. | 10. Serve with harissa in a small bowl on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper flake	3/4	teaspoon	crushed	-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cinnamon	1/4	teaspoon	ground	-	-	-	-
honey	1/4	cup		-	-	-	-
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
virgin olive oil	3/4	cup		-	-	-	-
eggplant	1		cut	-	-	-	-
yellow pepper	1		cut	-	-	-	-
red pepper	1		cut	-	-	-	-
onion	1		cut	28.0	6.537999999999999	0.77	0.07
zucchini	2		cut	6.72	0.9952	0.8672	0.128
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
almond	1/2	cup	sliced toasted	963.56	0.0	0.0	109.0
cilantro				-	-	-	-
harissa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.