2 tbsp ras el hanout
1 1/2 lb sweet potato, peeled and diced
1 eggplant, peeled and diced
1 1/2 tbsp olive oil
9 oz carrots, peeled and diced
1 tsp kosher salt, divided, plus more to taste
2 cups vegetable broth
1 cup uncooked bulgur
2 cups cooked chickpeas
Salt & pepper, to taste
1 tbsp olive oil
1 onion, thinly sliced
1/4 cup sliced almonds, toasted
1/4 cup dried currants
1/3 cup pomegranates
1 tbsp honey
- Preheat the oven to 450.
- In a large bowl, combine the sweet potatoes, parsnips, olive oil, ras el hanout, and carrots. Mix in ½ tsp salt. Spread out on a parchment-lined baking sheet and bake for 30-40 minutes, or until vegetables are tender.
- Bring broth to a boil in a medium saucepan. Stir in the bulgur and ½ tsp salt. Lower the heat to a simmer, cover and cook for 15-20 minutes or until broth has evaporated and bulgur is cooked. Let stand covered for 5 minutes before fluffing. Stir in the chickpeas.
- For the topping, heat 1 tbsp olive oil in a medium skillet over medium heat. Add in the onion slices and cook for 12 minutes, stirring occasionally, until tender and golden brown. Add in the almonds and currants. Cook for two minutes. Stir in the cinnamon and cook for 30 seconds. Stir in the honey and remove from the heat.
- Distribute the bulgur among the serving dishes. Top with the roasted vegetables and then the onion topping.