Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
3
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Calories
421 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
Description
The dish starts with a freshly ground merguez seasoning featuring cumin, fennel, coriander, paprika, black pepper, cinnamon, and optional cayenne and cardamom, providing a warm and aromatic spice profile. Eggplant and potatoes are cubed and coated with salt, oil, and part of the spice blend, then roasted in a hot oven to develop a soft interior and slightly crispy edges.
Chickpeas and minced garlic, along with the remaining spice mix and lemon juice, are added midway through roasting to heat through and absorb the seasoning. The result is a richly flavored mixture with varied textures from creamy chickpeas to tender vegetables with some charred spots.
This versatile dish can be served over fresh greens, wrapped in flatbreads with tahini or garlic sauces, or paired with warm pita. Garnishes like fresh parsley add brightness. It blends robust spices with comforting roasted vegetables, suitable as a main meal or side.
Variations may use alternative Moroccan spice blends like ras el hanout or baharat to adjust the flavor profile. Nutrition data for one of three servings includes the tahini dressing, highlighting its role as a substantial dish.
Ingredients
Merguez:
- 3/4 tsp cumin ground
- 1/2 tsp fennel seeds
- 3/4 tsp coriander powder or a combination of 1/2 tsp coriander seeds and 1/2 tsp coriander powder
- 1/2 tsp black peppercorns or use 1/3 tsp ground
- 1 1/2 tsp paprika sweet paprika or a combination of sweet and smoked
- 1/3 tsp ground cinnamon
- cayenne pepper optional, dash of cardamom (optional, dash
Veggies:
- 2 tsp neutral cooking oil generic cooking oil
- 6 to 8 eggplant or 2 medium long, small, cubed
- 2 potato cubed small, small
- 1/2 tsp salt
- 2 tsp merguez sausage blend (above)
- 1 15 oz chickpeas drained or 1.25 cups cooked, canned
- 4 cloves garlic minced
- 1/2 tsp garlic powder
- 2 tsp merguez sausage blend (above)
- 1/4 tsp salt
- lemon juice , chopped tomato or cucumber, greens to serve
- tahini sauce
- garlic sauce to dress, or alternative
Instructions
- Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
- Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
- Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
- Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
- Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
- Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
- Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.
Notes
- You can vary the spice blend by substituting ras el hanout, baharat, or harissa for the merguez seasoning.
- Serve this dish over greens or in wraps with tahini or garlic sauce, garnished with fresh parsley and warm pita bread if desired.
- The recipe yields three servings including the tahini dressing as noted in the nutrition information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 686mg | 29% |
| Potassium | 1596mg | 34% |
| Fiber | 20g | 80% |
| Sugar | 10g | 20% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 160mg | 16% |
| Iron | 8.6mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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