Moroccan Chickpea and Vegetable Rolls with Balsamic Sauce
This recipe began as a more generic roasted vegetable roll. I needed more flavor, and remembered the flavors of Moroccan cuisine that I love so much – including cumin, cinnamon, and ginger. I changed a few elements, and the result was vegan magic! Serve as an elegant meal, drizzled with the Balsamic Maple Sauce (recipe below), and pair with a mixed green salad. Or, make smaller rolls and serve as very impressive appetizers (see notes below).
Servings 4
Ingredients
- 2 cups combination of yellow red, and orange bell peppers, chopped
- 2½-3 cups zucchini or yellow squash cubed
- 1 cup onion diced
- 1½-2 cups fennel bulb chopped (about 1 medium bulb)
- ½ cup dried apricots preferably unsulfured, chopped (or if in season, 1 cup fresh figs, stems removed, and halved)
- 5 large cloves garlic minced
- 1 - 1 1/2 tbsp orange juice or balsamic reduction
- 1½ tsp cumin
- ¾ tsp ground ginger
- ½ tsp paprika
- ¾ tsp cinnamon
- ½ tsp sea salt
- freshly ground black pepper to taste
- 1 cup cooked chickpeas or white beans
- ½ cup packed fresh basil (or parsley) leaves, minced
- 8 to 12 sheets phyllo pastry sheets whole-wheat or spelt preferred, see notes
- 1 1/2 - 2 tbsp extra-virgin olive oil (see note for oil-free) to brush phyllo
- 1/4 cup chopped or slivered almonds lightly toasted (for garnish)
Instructions
- Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with orange juice or balsamic reduction, cumin, ginger, paprika, cinnamon, salt, and pepper. Roast in oven for 35–45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened. Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls. Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾–1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1–2-in (2½–5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet. Repeat process until all phyllo and mixture are used; you will have 4–6 rolls (see note). Bake for 24–28 minutes, until golden brown. Serve warm, drizzled with Balsamic Maple Sauce (recipe below), and garnished with almonds. Serves 4 (or more, as appetizers, see note).
Notes
- Oil-Free Adaptation: If you want to make this dish oil-free, substitute the oil for roasting the veggies with about 11/2 - 2 tbsp of orange juice. For the phyllo, you can omit or brush with a little aquafaba (the brine from the can of chickpeas).