Description
A simple, one-skillet Moroccan-inspired dish made with roasted chickpeas, tomatoes, red onion, and ras el hanout. Finished with lemon zest, yogurt, and fresh herbs, it’s flavorful, comforting, and perfect for a quick vegetarian meal.
Ingredients
- 4 Tbsp olive oil
- 2 cups (300 g) baby tomatoes, halved
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1/2 small red onion, thinly sliced
- 3 tsp ras el hanout
- 1 lemon (zest and wedges for serving)
- 4 Tbsp yogurt
- 1 handful fresh herbs (cilantro, chives, parsley, or mint)
Instructions
- Preheat oven to 400°F (200°C / 180°C Fan).
- Add halved tomatoes, chickpeas, and red onion to an oven-safe skillet or small casserole dish.
- Sprinkle with ras el hanout, drizzle with olive oil, and toss to coat. Season with salt and pepper to taste.
- Bake for 20–25 minutes until tomatoes and onions are softened, jammy, and lightly browned.
- Remove from oven and zest about 1/4 of the lemon over the top.
- Top with dollops of yogurt and a generous handful of chopped fresh herbs.
- Serve warm with lemon wedges on the side.
Notes
- Add bell peppers or olives for extra flavor.
- Serve with flatbread, couscous, or rice for a more filling meal.
- Use dairy-free yogurt for a vegan version.
- Double the recipe in a larger dish if feeding more people.
- Top with lentils or tofu for added protein.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Moroccan-Inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
