Cumin-Roasted Eggplant, peppers, and chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
4 cups diced eggplant (2 medium eggplants)1 medium red onion, cut into small wedges1 yellow bell pepper, cut into bite-size wedges1 Green bell pepper , 1" pieces1 red bell pepper, 1" pieces1 15-oz. can chickpeas, rinsed, drained, and patted dry3 Tbs. garlic-infused olive oil3/4 tsp. ground cumin3/4 tsp. ground coriander1/4 tsp. cayenne pepper
1. To make Roasted Eggplant: Preheat oven to 450°F. Place eggplant, onion, and bell pepper in large bowl. Add chickpeas, oil, cumin, coriander, and cayenne. Toss to coat, and season with salt and pepper, if desired. Scatter vegetable mixture on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven heat to 500°F. Roast vegetables 10 minutes more, or until tender.
Number of Servings: 6
Recipe submitted by SparkPeople user TOMMYBR.
Number of Servings: 6
Recipe submitted by SparkPeople user TOMMYBR.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 264.4 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 10.1 g
- Protein: 7.4 g
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