Moroccan Roasted Vegetables
|Olive oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground coriander||3⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Cauliflower head||1 , broken into florets to make 6 cups|
|Broccoli||1 Bunch (100 gm), broken into florets to make 4 cups|
|Onion||1 Medium, chopped to make 3/4 cups|
|Carrot||1 Medium, cut into 1/3-inch slices to make 1 cup|
|Canned chickpeas||15 Ounce, drained, rinsed (1 Can)|
|Chopped fresh cilantro||3 Tablespoon|
1. Heat oven to 450°F. Mix oil, salt, cinnamon, coriander, cumin, red pepper flakes, and ginger in a large roasting pan. Add cauliflower, broccoli, onion, and carrot; toss gently to coat.
2. Cover with foil and roast 20 minutes. Stir vegetables; roast, uncovered, until cauliflower is browned but not fork-tender, about 20 minutes longer. Stir in chickpeas; continue to roast until all vegetables are tender, 20 minutes longer. Serve, sprinkled with cilantro.