Roasted Veggies and Chickpeas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 342.2
  • Total Fat: 10.4 g
  • Cholesterol: 7.6 mg
  • Sodium: 1,338.7 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 10.9 g
  • Protein: 9.6 g

View full nutritional breakdown of Roasted Veggies and Chickpeas calories by ingredient
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Introduction

Broil any assortment of veggies with a mix of cumin and turmeric. Broil any assortment of veggies with a mix of cumin and turmeric.
Number of Servings: 10

Ingredients

    Vegetables:
    1 can of chickpeas
    2 large Zucchini
    2 Green Peppers
    2 Large Eggplants
    3 Carrots
    4 Potatoes
    Shallots or onions
    5 cloves of Garlic

    Spices:
    approximate guess of what I used is
    1-2 Tablespoons of
    Turmeric, Cumin, and Paprika
    1 tbs salt
    pepper to taste

    Other ingredients:
    Olive Oil
    Feta

Directions

Chop vegetables. Soak eggplant for 15 min then rinse.
Toss together with olive oil, salt, pepper, and spices.

Sometimes it's better to start the potatoes cooking first, and then add other veggies. Add the Green Peppers later in the cooking.

Place in broiler for approximately 40 minutes, but check on it and turn veggies every 15 minutes or so.

When veggies look done or almost done, add feta and broil for 2 more minutes.

Eat with couscous or pita.

Number of Servings: 10

Recipe submitted by SparkPeople user SATSKUKI.

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