Moroccan Vegetables - cooking recipe

Ingredients

3/4 teaspoon crushed red pepper flakes
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 cup honey
1/2 cup balsamic vinegar
3/4 cup virgin olive oil
1 small eggplant, cut into 1 1/2 pieces
1 small yellow pepper, cut into chunks
1 small red pepper, cut into chunks
1 small onion, cut into chunks
2 small zucchini, cut into chunks
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup sliced almonds, toasted
fresh cilantro
harissa

Preparation

Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
With the machine running, add the oil in a slow stream, process until well combined.
Preheat oven to 450\u00b0F.
Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
Put the chickpeas into a serving bowl.
Pour the hot roasted vegetables over the beans and stir to combine.
Sprinkle with almonds and cilantro.
Serve with harissa in a small bowl on the side.