Lunch

Roasted Veggies and Chickpeas is for Lunch.

Roasted Veggies and Chickpeas takes several minutes to prepare.

Roasted Veggies and Chickpeas takes several minutes to cook.

Roasted Veggies and Chickpeas makes 10 servings.

The ingredients for Roasted Veggies and Chickpeas are:

Vegetables:
1 can of chickpeas
2 large Zucchini
2 Green Peppers
2 Large Eggplants
3 Carrots
4 Potatoes
Shallots or onions
5 cloves of Garlic

Spices:
approximate guess of what I used is
1-2 Tablespoons of
Turmeric, Cumin, and Paprika
1 tbs salt
pepper to taste

Other ingredients:
Olive Oil
Feta

Here is how you make Roasted Veggies and Chickpeas:

Chop vegetables. Soak eggplant for 15 min then rinse.Toss together with olive oil, salt, pepper, and spices.Sometimes it's better to start the potatoes cooking first, and then add other veggies. Add the Green Peppers later in the cooking.Place in broiler for approximately 40 minutes, but check on it and turn veggies every 15 minutes or so.When veggies look done or almost done, add feta and broil for 2 more minutes.Eat with couscous or pita.Number of Servings: 10Recipe submitted by SparkPeople user SATSKUKI.

The nutritional information for Roasted Veggies and Chickpeas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 342.2

• Total Fat: 10.4 g
• Cholesterol: 7.6 mg
• Sodium: 1,338.7 mg
• Total Carbs: 56.5 g
• Dietary Fiber: 10.9 g
• Protein: 9.6 g

The dietary needs meet for Roasted Veggies and Chickpeas is Vegetarian