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Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. 1 Pan Sheet-pan Dinner! Veggies tossed in cumin, pepper, cinnamon, paprika blend, roasted then served with tahini dressing. Vegan Gluten-free soy-free Recipe.

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in cumin, pepper, cinnamon, paprika blend, roasted then served with tahini dressing. 1 Pan Sheet-pan Dinner! #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

I love trying out spice blends and spice combinations. The spices and herbs are what add delicious, intriguing, inviting flavors to the dish. This roasted veggie bowl uses the Moroccan Merguez blend usually used with meats. The blend adds an amazing smoky, cuminy, peppery flavor to whatever you use it on. 

This Easy 1 Pan dinner comes together quickly. The veggies are tossed in some of the blend, then roasted. I use eggplants and potatoes. Potatoes are a great carrier for the blend. Crisp golden potatoes with paprika, cumin, cinnamon, pepper and garlic = yumm. Add some chickpeas, beans or other protein, and more of the blend and roast again. Serve the roasted mix over greens with just a drizzle of lemon juice, or make wraps. You can drizzle a bit of olive oil or use a creamy dressing like my tahini dill, or garlic sauce.

Simple, Satisfying, So Flavorful! For variation, try ras el hanout or baharat or harissa spice blends. 

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in Merguez blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

More Bowls from the blog-

Veggies ready to bake. Use a Baking dish or sheet pan to roast. 

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. 1 Pan Sheet-pan Dinner! Veggies tossed in cumin, pepper, cinnamon, paprika blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in Merguez blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in Merguez blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in Merguez blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning

5 from 5 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 3
Course: Main
Cuisine: Gluten-free, Vegan
Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in cumin, pepper, cinnamon, paprika blend, roasted then served with tahini dressing. 1 Pan Sheet-pan dinner.  Vegan Gluten-free soy-free Recipe.
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Ingredients  

Merguez:

  • 3/4 tsp ground cumin
  • 1/2 tsp fennel seeds
  • 3/4 tsp coriander powder , or a combination of 1/2 tsp coriander seeds and 1/2 tsp coriander powder
  • 1/2 tsp black pepper corns, or use 1/3 tsp ground
  • 1 1/2 tsp paprika, sweet paprika or a combination of sweet and smoked
  • 1/3 tsp ground cinnamon
  • dash of cayenne, optional , dash of cardamom (optional)

Veggies:

  • 2 tsp oil
  • 6 to 8 small eggplants cubed, or 2 medium long
  • 2 small potatoes, , cubed small
  • 1/2 tsp salt
  • 2 tsp merguez blend, (above)
  • 1 15 oz can chickpeas, drained or 1.25 cups cooked
  • 4 cloves of garlic, minced
  • 1/2 tsp garlic powder
  • 2 tsp merguez blend, (above)
  • 1/4 tsp salt
  • lemon juice, , chopped tomato or cucumber, greens to serve
  • tahini sauce
  • or garlic sauce , to dress

Instructions 

  • Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
  • Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
  • Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
  • Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
  • Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
  • Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
  • Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.

Notes

For variation, Use ras el hanout or baharat (from Everyday Kitchen book) or harissa spice blends. 
 
Nutrition is 1 of 3 serves includes tahini dressing

Nutrition

Calories: 421kcal, Carbohydrates: 62g, Protein: 17g, Fat: 14g, Saturated Fat: 1g, Sodium: 686mg, Potassium: 1596mg, Fiber: 20g, Sugar: 10g, Vitamin A: 470IU, Vitamin C: 25.6mg, Calcium: 160mg, Iron: 8.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning. Veggies tossed in Merguez blend, roasted then served with tahini dressing. #Vegan #Glutenfree #soyfree #Recipe #veganricha | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 5 votes

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13 Comments

  1. Sandy Prager says:

    5 stars
    This was delicious! I made a tahini/red miso/yogurt dressing, plus I added kalamata olives and preserved lemon. and placed it all over a bed of chopped romaine. The merguez blend was very nice. It was fun using fennel seeds, too. Something I don’t often do. Thank you for the recipe! 🙂

    1. Vegan Richa Support says:

      Sounds delicious! Thank you for taking the time to comment.

  2. Katerina Dhand says:

    5 stars
    We had this with garlic dressing, salad, chopped tomatoes and pita. Almost too delicious for how simple it was!

    1. Vegan Richa Support says:

      sounds so yummy, thank you

  3. Amber Maggio says:

    Another great recipe! Thanks Richa.

  4. Lynn says:

    5 stars
    Oh my, this is amazing! I’ve never cooked with spices like this – just absolutely delicious.

    1. Vegan Richa Support says:

      great to hear Lynn!

  5. Stef says:

    5 stars
    This came out delicious!!

    1. Richa says:

      Awesome!!

  6. Maneesha says:

    5 stars
    I made this last night, and it was incredible! I love the vegetable combo and the spice medley! I also added some zatar seasoning, which was great! This is a fabulous recipe, Richa!

    1. Richa says:

      great idea to add some zatar!

  7. Cassie Thuvan Tran says:

    Experimenting with different blends of spices and combinations of flavorings is the best! I recently made this amazing green curry using a plethora of random spices and vegetables such as eggplant and spinach, and it turned out amazingly! Definitely going to try this eggplant potato and chickpea roast. The Moroccan merguez looks fabulous too!

    1. Richa says:

      Its so good!