Hey there!
Today’s recipe will be a very simple one, one which can hardly be called a recipe. It is actually something we have at least once a week. If you are hoping for something fancy and sophisticate though I have got to disappoint you. This will plain and simple be a recipe on baked veggies. I guess you all know how to bake your veggies. Cut veggies, add some spices, put them in the oven, wait. It’s that simple. I would normally use olive oil and rosemary to add flavour to the baked goodness today however I decided to give it a Moroccan twist by adding cinnamon, cumin, paprika, ginger and some harissa. I love having my baked veggies accompanied by some hummus, that’s why I decided to also include my basic hummus recipe, it might not be the most authentic one, but whenever I feel like hummus and I haven’t got time or money to go out for dinner and enjoy some food at my favourite Moroccan place I just make it myself. I’m just not a big fan of the premade stuff you can get at the supermarket.
The veggies I baked todays were Eggplant, Zucchini and Pumpkin since I find them to go perfectly with the lovely spice mixture I created. I was really pleased with the outcome of todays baked veggie version, they were absolutely delicious and I find them the perfect thing to make if you are feeling oriental but you haven’t got time to cook. You literally won’t be working in the kitchen for any longer than 15 minutes. Well you have to let the veggies bake but I guess you will all find something to occupy yourself with during that short period of time.
My delicious Moroccan spiced baked vegetables are delicious as an easy weeknight meal served with some salad and hummus. But they also taste delicious with some couscous fancied up with some dried fruit such as raisins and apricots and some slivered almonds.
So here are the two recipes. They’re so simple and quick, just perfect for cooking during the week.
Ingredients
for four people as a side
- 500g pumpkin
- 1 aubergine
- 2 zucchini
- 2tbs paprika
- 1tsp cinnamon
- 1tsp dried ground ginger
- 1tsp harissa
- 1tbs cumin
- 1tbs olive oil
- salt
- Preheat your oven to 190°C
- Cut all your veggies into cubes, add all of your spices, the olive oil and some salt to the veggie cubes and make sure their all evenly covered with the lovely spice mixture
- Bake in the oven for about 35 minutes or until pumpkin, eggplant and zucchini are nicely cooked through
Voila, veggies done, now let’s go on to the hummus, which you should probably prepare while the veggies are being baked.
Ingredients
- -1 can of chickpeas, there’s no time for soaking and cooking if you want to satisfy an intentional hummus desire…
- 1tsp tahini
- 1tsp cumin
- salt
- juice of half a lemon
- Add all your ingredients in a food processor, process until you’ve got your desired texture. I like my hummus to be slightly chunky
- Drizzle with some olive oil to serve it.
Voila, so that’s done too. How easy was that? Just a few quick steps and if you are feeling really lazy just cook up some minute couscous and done is your dinner.
Delicious and easy, that’s what I am all about when I’m cooking during the week. I do indeed love to put a lot of time and effort into food, but sometimes it just needs to be quick and easy.
Enjoy your weekend
Bisous
Fanny, the foodie
[…] Regular hummus […]