chickpeas, cinnamon, cumin, eggplant, garlic, paprika, red bell pepper, red onions, sweet potatoes, tomatoes, turmeric
This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)
Recipe adapted from Moosewood Restaurant New Classics.
- 1 large, organic red onion*, cut into 1/4 inch pieces
- 1 medium eggplant, cut into 1/4 inch thick cubes
- 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
- 1 large red bell pepper, cut into 1/4 inch thick pieces
- 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
- 1 (15.5 oz) can organic chickpeas, rinsed & drained
- 4-5 garlic cloves, minced*
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp ground cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp paprika
- 1/4 tsp cayenne
- 2 tsp kosher salt
- Preheat oven to 400 degrees F.
- In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
- In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
- Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.