By emensah m
Preheat the oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces and place them on a baking sheet.
Drain and rinse the canned chickpeas. Add them to the baking sheet with the vegetables.
Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with ground cumin, sumac, paprika, salt, and pepper to taste. Toss everything to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred at the edges, stirring halfway through.
While the vegetables are roasting, prepare the herbs: chop fresh mint and parsley then set aside.
Once the vegetables and chickpeas are done, remove them from the oven.
In a large bowl or plate, add a portion of cooked freekeh as the base. Layer the roasted vegetables and chickpeas on top.
Top with a dollop of labneh or Greek yogurt, sprinkle with chopped mint and parsley, and scatter the pomegranate seeds over the dish.
Finish by drizzling lemon juice over the entire dish. Season with additional salt and pepper to taste, if necessary.
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This Vegetarian Mediterranean Lunch Dinner recipe is ready in 50 minutes and features cooked freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 560 calories total.
Preheat the oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces and place them on a baking sheet.
Drain and rinse the canned chickpeas. Add them to the baking sheet with the vegetables.
Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with ground cumin, sumac, paprika, salt, and pepper to taste. Toss everything to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred at the edges, stirring halfway through.
While the vegetables are roasting, prepare the herbs: chop fresh mint and parsley then set aside.
Once the vegetables and chickpeas are done, remove them from the oven.
In a large bowl or plate, add a portion of cooked freekeh as the base. Layer the roasted vegetables and chickpeas on top.
Top with a dollop of labneh or Greek yogurt, sprinkle with chopped mint and parsley, and scatter the pomegranate seeds over the dish.
Finish by drizzling lemon juice over the entire dish. Season with additional salt and pepper to taste, if necessary.
Calories per Serving: 560
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