By emensah m
Preheat your oven to 220°C (428°F).
Chop the eggplant, red bell pepper, and zucchini into similar-sized cubes. Place them on a baking tray lined with parchment paper.
Add the drained and rinsed chickpeas to the tray. Drizzle everything with 2 tablespoons of olive oil, then sprinkle with salt, pepper, 1 teaspoon each of ground cumin, sumac, and paprika. Toss well to coat.
Roast the vegetables and chickpeas in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through the cooking time for even roasting.
While the vegetables are roasting, prepare the pomegranate seeds, and chop the fresh mint and parsley.
In a serving bowl, add 75 g of cooked freekeh per person.
Once the vegetables and chickpeas are roasted, divide them evenly between the bowls with freekeh.
Top each bowl with a dollop of 50 g of labneh or Greek yogurt.
Sprinkle the bowls with the pomegranate seeds, fresh mint, and fresh parsley. Drizzle with lemon juice before serving.
Serve immediately and enjoy your healthy and flavorful bowl!
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By emensah m
This Vegetarian Lunch Dinner Middle Eastern recipe is ready in 45 minutes and features freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 220°C (428°F).
Chop the eggplant, red bell pepper, and zucchini into similar-sized cubes. Place them on a baking tray lined with parchment paper.
Add the drained and rinsed chickpeas to the tray. Drizzle everything with 2 tablespoons of olive oil, then sprinkle with salt, pepper, 1 teaspoon each of ground cumin, sumac, and paprika. Toss well to coat.
Roast the vegetables and chickpeas in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir once halfway through the cooking time for even roasting.
While the vegetables are roasting, prepare the pomegranate seeds, and chop the fresh mint and parsley.
In a serving bowl, add 75 g of cooked freekeh per person.
Once the vegetables and chickpeas are roasted, divide them evenly between the bowls with freekeh.
Top each bowl with a dollop of 50 g of labneh or Greek yogurt.
Sprinkle the bowls with the pomegranate seeds, fresh mint, and fresh parsley. Drizzle with lemon juice before serving.
Serve immediately and enjoy your healthy and flavorful bowl!
Calories per Serving: 520
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