Thanks for joining me and Sarah for Meatless Monday today. Hope everyone had a lovely Passover and Easter weekend with friends and family. I feel very lucky to have both my kids home with us this past week. My daughter has been studying in Tel Aviv this semester and her visit home inspired us to make an Israeli themed dinner. This Roasted Chermoula Eggplant with Farro and Spiced Chick Peas could not have been more delicious. I am so excited to share the recipe with you.
Roasted Chermoula Eggplant with Farro and Spiced Chick Peas
This is one of those recipes that looks very complicated and time consuming but really is just the opposite. I promise! It’s an easy sheet pan meal. You know I am all about healthy meals that are easy enough for a weeknight family meal. This Roasted Chermoula Eggplant With Farro and Spiced Chick Peas is no exception.
So what is Chermoula sauce you ask? Chermoula is a spice blend of some of my favorite flavors including garlic, cumin, paprika, coriander, lemon and olive oil. Think a Chimichurri style. These flavors are combined into a paste and then smeared on top of the eggplant before roasting allowing them to ooze right in and create a taste to die for.
I roasted the spiced chick peas right on the same sheet pan as the eggplant. They are tossed in a little siracha powder or chili powder. The perfect way to get a little more protein in. I used Farro for the grain here because I wanted something a little heartier. Sub Brown rice (for Gluten free option) or Cous Cous would also work just as well. We adorned the Farro with some yellow raisins and almond slices for texture.
I threw some fresh Pomegranate seeds on top before serving to add some color and a little bit of sweetness to balance out the savory spices. Not to pat myself on the back or anything but, I was pretty impressed with how amazing this Roasted Chermoula Eggplant with Farro And Spiced Chick peas came out. Hope you try it out! I promise it’s not complicated at all. Gluten free and Vegan.