Cumin-Roasted Eggplant, peppers, and chickpeas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cumin-Roasted Eggplant, peppers, and chickpeas calories by ingredient
Submitted by:


Thanks to Vegetarian Times
Changed servings to 6
Thanks to Vegetarian Times
Changed servings to 6

Number of Servings: 6


    4 cups diced eggplant (2 medium eggplants)
    1 medium red onion, cut into small wedges
    1 yellow bell pepper, cut into bite-size wedges
    1 Green bell pepper , 1" pieces
    1 red bell pepper, 1" pieces
    1 15-oz. can chickpeas, rinsed, drained, and patted dry
    3 Tbs. garlic-infused olive oil
    3/4 tsp. ground cumin
    3/4 tsp. ground coriander
    1/4 tsp. cayenne pepper


1. To make Roasted Eggplant: Preheat oven to 450F. 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 500F. Roast vegetables 10 minutes more, or until tender.

Number of Servings: 6

Recipe submitted by SparkPeople user TOMMYBR.

Rate This Recipe