These Moroccan Roasted Vegetables with Chickpeas are full of bold flavors! Seasoned with harissa and roasted to perfection, this easy dish features butternut squash, carrots, red peppers, and onion. Perfect for meal prepping, a light lunch, or a hearty side dish!
Craving a dish packed with cold-weather comfort foods? Look no further than our Moroccan roasted vegetables with chickpeas. This vegan and gluten-free recipe combines butternut squash, carrots, red peppers, onion, and chickpeas, all roasted to perfection. It's super delicious and easy-perfect for any occasion, whether you're meal prepping, looking for a light lunch, or need a healthy side dish. This no-fuss way to cook a slew of vegetables is equally delicious served hot or at room temperature, making it a versatile addition to your favorite veggies repertoire.
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Ingredients
- Butternut Squash: Adds a sweet, nutty flavor and hearty texture.
- Baby Carrots: Brings natural sweetness and crunch.
- Red Onion: Offers a mild, sweet flavor that caramelizes beautifully.
- Red Bell Peppers: Adds vibrant color and slight sweetness.
- Chickpeas: Provides protein and carbohydrates, making the dish more filling.
- Harissa Paste: Infuses the vegetables with a spicy, aromatic kick.
- Extra-Virgin Olive Oil: Helps in roasting and adds healthy fats.
- Salt and Freshly Ground Black Pepper: Enhances the flavors of the vegetables.
See the recipe card for quantities.
How to Make Moroccan Roasted Vegetables with Chickpeas
Preheat the Oven
- Preheat your oven to 200°C (400°F) or 180°C fan.
- Line two large shallow baking sheets with parchment paper.
Wash and Prepare the Vegetables
- Wash all the vegetables thoroughly.
- Peel the butternut squash and carrots.
- Cut the butternut squash, carrots, red onions, and red bell peppers into even, bite-sized pieces.
- Drain and rinse the chickpeas.
Coat and Season the Vegetables
- In a large bowl, mix the harissa paste and extra-virgin olive oil.
- Add the prepared vegetables and chickpeas to the bowl.
- Toss everything to coat evenly.
- Season with coarse salt and freshly ground black pepper.
Roast the Vegetables
- Spread the seasoned vegetables in a single layer on the prepared baking sheets.
- Place the baking sheets in the lower third of the oven.
- Roast for 25-30 minutes, tossing halfway through, until the vegetables are cooked and slightly caramelized.
Serve and Enjoy
- Remove from the oven and transfer to a large platter.
- Serve immediately as a side dish or let them cool to room temperature for later use.
What Is Harissa Paste?
Harissa, a staple in North African cuisine, translates to "to crush" or "be crushed." Traditional harissa paste is made from dried or fresh chili peppers, cumin seeds, coriander, garlic, caraway seeds, salt, and extra-virgin olive oil-forming the base of the paste with room for interpretation. In Morocco, it's common to add preserved lemons. There are as many different harissas as there are Tunisian families. Used as a condiment or ingredient, it adds oomph to everything from salads to meat dishes. Harissa is often spooned over the North African staple, Moroccan couscous. Tunisia is the biggest exporter of prepared harissa, and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage.
What to Serve With
- Vegetarian Option: Add labneh-drained yogurt left in the refrigerator overnight or stir chopped preserved lemons in Greek yogurt to serve alongside the vegetables.
- Salad: Mix with quinoa or fluffy couscous for a North African inspired salad.
- Grilled Fish: Serve with salmon to balance the lighter flavors in the roasted vegetables for a delicious and healthy meal.
- Grilled or Roasted Chicken: Makes a delightful side dish when served with juicy grilled or roast chicken.
Storage Instructions
- The roasted vegetables can be made 2-3 days ahead and works well for meal prep as they can be enjoyed hot or cold.
- Once cooled, place the vegetables in an airtight container and store in the fridge for up to 3 days.
- To reheat, place the vegetables in a preheated oven at 180°C (350°F) for 10-15 minutes until hot.
FAQ's
A : A variety of vegetables like butternut squash, sweet potatoes, carrots, red peppers, red onions, and small eggplants work best due to their ability to caramelize and absorb flavors.
A : Harissa is a spicy chili paste made from chili peppers and spices. You can find it in the international aisle of most grocery stores or specialty Middle Eastern markets.
A : Harissa can be quite spicy, but you can adjust the heat by adding more or less paste to suit your taste or opting for a mild harissa variety.
A : Absolutely! It's a good way to prepare a quick meal. The roasted vegetables store well in an airtight container, and can be served hot or cold, making them perfect for meal prepping.
This Moroccan roasted vegetables with chickpeas recipe is a healthy, flavorful dish that's easy to prepare and perfect for any occasion. Whether you're a home cook looking to try something new or seeking healthy recipes for meal prepping, this dish is a great option.
Give it a try, and don't forget to leave a star rating and share your experience!
Happy roasting!
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Moroccan Roasted Vegetables with Chickpeas (Harissa Veggies)
- Total Time: 30 - 35 minutes
- Yield: 4 - 6
- Diet: Vegan
Description
These Moroccan Roasted Vegetables with Chickpeas are full of bold flavors! Seasoned with harissa and roasted to perfection, this easy dish features butternut squash, carrots, red peppers, and onion. Perfect for meal prepping, a light lunch, or a hearty side dish!
Ingredients
For The Roasted Vegetables
600g (21.2 oz) Butternut, peel, deseeded and cubed
300g (10.6 oz) Baby Carrots, trimmed, halved lengthways
1 Red Onion, peeled and cut into ⅛ wedges
2 Red Bell Peppers, cut into thick (2 cm) strips
400 gram (14 ounces) can Chickpeas, rinsed, drained (or 245g (1 ½ cups) cooked
chickpeas)
30 ml (2 tbsp) Harissa Paste
60 ml (4 tbs) Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper, to taste
Instructions
Preheat the Oven
-
Preheat the oven to 200°C (400°F).
-
Line two large sheet pan with parchment paper.
Wash and Prepare the Vegetables
-
Wash all the vegetables thoroughly.
-
Peel the butternut and carrots.
-
Cut all the vegetables, including the butternut, carrots, red onion, bell peppers, into even, bite-sized pieces to ensure uniform cooking.
-
Drain and rinse the chickpeas.
Coat and Season the Vegetables
-
In a large bowl, combine Harissa Paste and olive oil.
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Add the prepared vegetables to the bowl and toss them to coat evenly with the olive oil mixture.
-
Season with salt and pepper to taste, ensuring all pieces are well-seasoned.
Roast the Vegetables
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Spread the seasoned vegetables on the lined baking trays in a single layer.
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Roast for 25-30 minutes or until the vegetables are cooked and slightly caramelized. Give the vegetables a good toss half way through the roasting.
Serve and Enjoy!
-
Once the vegetables are roasted to perfection, remove them from the oven.
-
Serve immediately as a side dish or let them cool and use them in various recipes.
Notes
Storage Instructions:
Fridge - Once cooled, store roasted vegetables in an airtight container for 2-3 days.
Meal Prep - Vegetables can be made 2-3 days ahead and can be served hot or cold.
Reheat - Place the vegetables in a preheated oven at 180°C (350°F) for 10-15 minutes until hot.
- Prep Time: 5 - 10 minutes
- Cook Time: 25 - 30 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 7.7 g
- Sodium: 507.5 mg
- Fat: 11.3 g
- Carbohydrates: 30.1 g
- Protein: 5.6 g
- Cholesterol: 0 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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