By emensah m
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces. Spread them along with the drained chickpeas on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas. Sprinkle with ground cumin, sumac, paprika, salt, and pepper. Toss everything to coat evenly and spread in a single layer.
Roast the vegetables and chickpeas in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
While the vegetables are roasting, finely chop the fresh mint and parsley. Set aside.
When the vegetables are done roasting, remove them from the oven and let them cool slightly.
To assemble the bowl, divide the cooked freekeh equally between two bowls. Top with the roasted vegetables and chickpeas.
Add dollops of labneh (or plain Greek yogurt) on top of each bowl.
Sprinkle each serving with pomegranate arils, chopped mint, and parsley. Drizzle a bit of lemon juice on top.
Serve immediately while the dish is warm, adding additional salt and pepper to taste if needed.
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This Vegetarian Middle Eastern Healthy recipe is ready in 50 minutes and features cooked freekeh, eggplant, red bell pepper and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the eggplant, red bell pepper, and courgette into bite-sized pieces. Spread them along with the drained chickpeas on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas. Sprinkle with ground cumin, sumac, paprika, salt, and pepper. Toss everything to coat evenly and spread in a single layer.
Roast the vegetables and chickpeas in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
While the vegetables are roasting, finely chop the fresh mint and parsley. Set aside.
When the vegetables are done roasting, remove them from the oven and let them cool slightly.
To assemble the bowl, divide the cooked freekeh equally between two bowls. Top with the roasted vegetables and chickpeas.
Add dollops of labneh (or plain Greek yogurt) on top of each bowl.
Sprinkle each serving with pomegranate arils, chopped mint, and parsley. Drizzle a bit of lemon juice on top.
Serve immediately while the dish is warm, adding additional salt and pepper to taste if needed.
Calories per Serving: 550
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