Moroccan Roasted Vegetables

A delicious veggie dish that just uses one pan! If you want some meat I can recommend adding some turkey meatballs when you add the chickpeas.

I used quite small potatoes and tomatoes, so use fewer if they are large.

In: Meals

  Cooking temperature: 200°C

Makes/Serves:

Ingredients

  • 4 tablespoons Vegetable Oil
  • 1 teaspoon Ground Cumin
  • 0.5 teaspoon Tumeric
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Allspice
  • 1 Lemon
  • 1 Aubergine
  • 4 Tomatoes
  • 4 Potatoes
  • 1 Pepper
  • 0.5 tin Chickpeas


Method

  1. Zest the lemon - you don't need to add the juice, but you can if you don't have another use for it.
  2. Mix the vegetable oil, the spices and the lemon zest together in a small bowl. Add some salt and pepper too.
  3. Chop up the vegetables and put them in a roasting pan. I make the potatoes about half an inch in size and cut everything else into inch-sized pieces. I also make sure I do the aubergine last so it doesn't start to go brown.
  4. Tip the spice mix onto the veggies and toss it around to get a good coating.
  5. Roast for about 25 mins and then add the chickpeas (and meatballs if you want to) and give it all another toss around.
  6. Roast for a further 25-30 mins.