5 from 15 votes
Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
This recipe combines roasted eggplant, potatoes, and chickpeas seasoned with a homemade Moroccan merguez spice blend. The vegetables are cubed, tossed in oil and spices, roasted to develop a tender texture with caramelized edges, then mixed with garlic and additional spices. Served over greens or as wraps with tahini or garlic sauce, the dish offers bold North African flavors and a hearty vegetarian meal option.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
3
Calories:
421 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 421
% 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.