Moroccan Roasted Chickpeas and Vegetables with Couscous
 
 
An easy sheet-pan meal of Moroccan roasted chickpeas and vegetables served over a bed of couscous.
Yield: 6 servings
Ingredients
  • 4 lb kabocha squash, peeled and cut into 1-inch thick wedges
  • 3 onions, cut into thick wedges
  • 1 medium cauliflower, cut into florets
  • 1 lb baby potatoes, scrubbed and quartered
  • 1 tsp aleppo pepper flakes
  • 1-inch piece of fresh ginger, peeled and grated
  • ½ tbsp cumin
  • 1 tbsp harissa
  • 7 tbsp olive oil
  • 3 cups chickpeas, drained and rinsed
  • 4 garlic cloves, thinly sliced
  • 8 oz cherry tomatoes
  • juice of ½ lemon
  • cilantro, to garnish
  • cooked couscous, to serve
Instructions
  1. Heat oven to 400F.
  2. Line two baking sheets with parchment paper. Divide the squash wedges between the two sheets, then do the same with the onions, cauliflower, and potatoes. Season the vegetables with salt and black pepper, then toss with the aleppo pepper, ginger, cumin, and harissa. Drizzle with 5 tbsp of the olive oil and toss again. Place in the oven and roast for 20 minutes.
  3. Add the chickpeas, garlic, and tomato to the pans. Drizzle with the remaining olive oil. Roast for another 20 minutes, or until the vegetables are tender and starting to caramelize. Season again to taste with salt and black pepper.
  4. Transfer the vegetables to a serving platter and top with a squeeze of lemon juice and the cilantro. Serve over a bed of couscous.
Notes
Recipe from From the Oven to the Table
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/12/moroccan-roasted-chickpeas-and-vegetables-with-couscous.html