A delightful and flavorful Moroccan-inspired roasted vegetable dish, perfect for a healthy and satisfying meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting results.
Chop the onion, zucchini, eggplant, sweet potato, and bell pepper into bite-sized pieces.
Try to cut the vegetables into similar sizes for even cooking.
In a small bowl, mix the olive oil, lemon juice, cumin, turmeric, cinnamon, paprika, and cayenne.
Whisk the mixture well to ensure the spices are evenly distributed.
Combine the chopped vegetables and chickpeas in the large mixing bowl. Pour the spice mixture over and toss to coat evenly.
Use your hands or a spatula to ensure all pieces are well coated.
Spread the coated vegetables and chickpeas onto a baking tray in a single layer.
Avoid overcrowding the tray to allow proper roasting.
Roast in the oven for 20 minutes. Remove, stir the vegetables, and roast for an additional 20 minutes.
Stirring halfway through ensures even roasting and prevents sticking.
Serve the roasted vegetables warm, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or cilantro adds a burst of color and flavor.
