In the winter I make my mother’s classic vegetable couscous, like the one I grew up eating at home. But in the summer I prefer to roast the vegetables instead of braising them in a soup. There’s no eggplant and cauliflower in the Moroccan recipe but since it was the main dish and I wasn’t making it with chickpeas, I added them. I love the fatty texture of the eggplants.
If you add chickpeas, add cooked or canned (make sure to rinse them carefully before you sprinkle them over the roasted veggies).
It’s even more delicious with harissa on the side.