Zesty Moroccan Chickpea Bowls

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 can diced tomatoes, 14 oz
• 3 medium carrots, peeled and diced
• 2 medium zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 cup couscous
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the diced carrots, zucchini, and onion with 1 tablespoon of olive oil, salt, and pepper.

2. 2

   Spread the vegetables on a baking sheet and roast for 18-20 minutes, until tender and lightly browned.