CHICKPEAS WITH ROASTED VEGETABLES

PORTIONS: 12

VEGETABLES INGREDIENTS

1 eggplant medium size, diced with skin on
4 carrots peeled and sliced thin
1 red pepper seeded and diced
1 small butternut squash peeled, seeded and diced
2 zucchini washed and sliced thick
½ tbsp. paprika
2 tbsp. olive oil
2 garlic cloves chopped fine
3/4 tbsp. salt
1 tsp. oregano leaves
1/4 tsp. ground black pepper

VEGETABLES PREPARATION

Preheat oven at 475° F
Place the vegetables in a medium size sheet pan and add vegetable oil, garlic, salt, oregano leaves, black pepper.
Cook the vegetables in the oven for 35 minutes.

CHICK PEAS PREPARATION

1 lb. chickpeas, leave it soaking covered with water the night before.
Drain the water and put the chickpeas in a cooking pot covered with fresh water and cook it with slow stove flame for about 45 minutes
If you want to serve hot, once the chickpeas are cooked, drain the water, mix with the roasted vegetables and serve
If you want to serve cold, let the roasted vegetables to cool. Drain the water off the chickpeas, let it cool, and mix with the roasted vegetables.