Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant, potatoes, and chickpeas seasoned with warm Moroccan spices like cumin, cinnamon, and paprika, served with tahini dressing. Hearty, flavorful, and plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3/4 tsp ground cumin
- 1/2 tsp fennel seeds
- 3/4 tsp coriander powder (or a combination of 1/2 tsp coriander seeds and 1/2 tsp coriander powder)
- 1/2 tsp black pepper corns (or use 1/3 tsp ground)
- 1 1/2 tsp paprika (sweet paprika or a combination of sweet and smoked)
- 1/3 tsp ground cinnamon
- dash of cayenne (optional , dash of cardamom (optional))
- 2 tsp oil
- 6 to 8 small eggplants cubed (or 2 medium long)
- 2 small potatoes (, cubed small)
- 1/2 tsp salt
- 2 tsp merguez blend ((above))
- 1 15 oz can chickpeas (drained or 1.25 cups cooked)
- 4 cloves of garlic (minced)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- lemon juice (, chopped tomato or cucumber, greens to serve)
- tahini sauce
- or garlic sauce (to dress)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1174mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2994mg
- Calcium
- 232mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.