1. Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor. 2. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine. 3. With the machine running, add the oil in a slow stream, process until well combined. 4. Preheat oven to 450°F. 5. Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well. 6. Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes. 7. Put the chickpeas into a serving bowl. 8. Pour the hot roasted vegetables over the beans and stir to combine. 9. Sprinkle with almonds and cilantro. 10. Serve with harissa in a small bowl on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
