Roasted Veggies and Chickpeas
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
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.
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.