Roasted mediterranean vegetables with chickpeas
Roast
Roasting
By using reconstituted dried chickpeas in this dish they remain nicely toothsome — tender but not mushy. Combining them with roasted eggplant, onion, bell pepper and tomatoes makes for a hearty and healthy recipe (vegetarian and vegan!) in which flavors blend extremely well. It makes a great side dish served with lamb or roasted chicken but can also be a main course when served with rice or crusty bread. By starting it on the stove top and finishing it in the oven — and using a sauté pan with deep, straight sides — a lot of the moisture that the veggies release as they cook is retained. Great marriage of both textures and flavors, and leftovers taste even better the next day.
Share:
0
89
0
Comments