Ingredients
- Charmoula:
- 1/2 cup crushed tomatoes (I used Muir Glen Fire Roasted)
- 1/4 cup vegetable broth
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon minced ginger root (or 1/2 tsp. ground ginger)
- 1/2 teaspoon marjoram
- 1/4 teaspoon cayenne (optional or to taste)
- 1/2 teaspoon salt
- 1 small eggplant, cut into 1-inch cubes (peeling optional)
- 1 small cauliflower, cut into florets
- 2 medium zucchini, cut into 1-inch cubes
- 1 red or green bell pepper, seeded and cut into 1-inch pieces
- 1 1/2 cups chickpeas, drained
- 1/2 cup vegetable broth
Preparation
Step 1
Combine the charmoula ingredients in a small bowl and mix well. Preheat oven to 400F and lightly oil a 9×13-inch baking dish. Spread the vegetables in the dish, add the sauce, and toss well to coat. Roast until vegetables are tender, about 45 minutes, stirring occasionally. Add the chickpeas during the last 5 minutes of cooking.
Remove the vegetables from the oven. Bring 1/2 cup of vegetable broth to a boil, and add it to the vegetable pan, stirring and scraping the pan well to incorporate all of the seasonings. Serve immediately over couscous, quinoa, or other whole grain.
Serves 6. Per serving: 124 Calories (kcal); 1g Total Fat; (9% calories from fat); 6g Protein; 25g Carbohydrate; 0mg Cholesterol; 396mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Quinoa “Couscous”
1 cup quinoa
2 cups vegetable broth
1/8 teaspoon saffron, crushed
1 clove garlic, minced
2 tablespoons raisins, optional
Rinse the quinoa well. Put it in a medium-sized saucepan along with the other ingredients. Bring to a boil, cover, and cook until all water is absorbed and grain is tender, about 15 minutes. Fluff and serve.
Makes 6 servings. Per serving: 116 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium; 2g Fiber. Weight Watchers Core (without raisins) / 2 Points.