Moroccan Roast Veg with Chickpeas + Quick Pickled Raisins

Moroccan Roasted Veg w/ Chickpeas + Quick Pickled Raisins. Warming, vibrant and delicious. Vegan + GF.

For the quick-pickled raisins
⅓ cup raisins
¼ cup red wine vinegar
½ tsp salt
for the spice mix
1 tbsp ground cumin
1½ tsp cinammon
1½ tsp paprika
1½ tsp ground coriander
1 tsp allspice
1½ tsp sumac
6 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
1½ tsp agave syrup

For the vegetables:
800g (=1.8lbs) carrots, roughly chopped into chunks
½ medium butternut squash, deseeded and chopped into wedges
3 medium-large onions, peeled and quartered
2 400g/14oz cans chickpeas, drained
3 romano peppers, deseeded and sliced into large strips
1 whole small cauliflower, or half a large one, broken into florets

View the full recipe at Discover Delicious →