By emensah m
Preheat your oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large mixing bowl, combine the chopped vegetables and chickpeas. Drizzle with 2 tablespoons of olive oil, and season with ground cumin, sumac, paprika, salt, and black pepper. Toss everything to coat well.
Spread the vegetable and chickpea mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
Meanwhile, finely chop the fresh mint and parsley. Extract the seeds from the pomegranate if you haven't done so already.
Once the vegetables are roasted, remove them from the oven and let cool slightly.
In a serving bowl, layer half of the cooked freekeh at the bottom. Top with half of the roasted vegetables and chickpeas.
Add a dollop of labneh or plain Greek yogurt over the top, along with a generous sprinkle of pomegranate seeds and chopped fresh herbs. Drizzle with fresh lemon juice for brightness.
Repeat for the second serving. Serve immediately while the roasted vegetables are still warm.
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This Main Course Vegetarian Mediterranean recipe is ready in 45 minutes and features cooked freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (390°F).
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces.
In a large mixing bowl, combine the chopped vegetables and chickpeas. Drizzle with 2 tablespoons of olive oil, and season with ground cumin, sumac, paprika, salt, and black pepper. Toss everything to coat well.
Spread the vegetable and chickpea mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
Meanwhile, finely chop the fresh mint and parsley. Extract the seeds from the pomegranate if you haven't done so already.
Once the vegetables are roasted, remove them from the oven and let cool slightly.
In a serving bowl, layer half of the cooked freekeh at the bottom. Top with half of the roasted vegetables and chickpeas.
Add a dollop of labneh or plain Greek yogurt over the top, along with a generous sprinkle of pomegranate seeds and chopped fresh herbs. Drizzle with fresh lemon juice for brightness.
Repeat for the second serving. Serve immediately while the roasted vegetables are still warm.
Calories per Serving: 520
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