Moroccan Spiced Chickpea and Vegetable Skewers

Ingredients

• 1 can (15 oz) Chickpeas
• 2 medium Bell peppers
• 1 medium Red onion
• 1 medium Zucchini
• 3 tablespoons Olive oil
• 2 teaspoons Ras el Hanout
• 2 tablespoons Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2 tablespoons Water
• 0.25 cup Cilantro

Instructions

1. 1Drain the 1 can (15 oz) of chickpeas in a colander and rinse them under cold running water. Cut the 2 medium bell peppers, 1 medium red onion, and 1 medium zucchini into approximately 1-inch (2.5 cm) bite-sized pieces.
2. 2In a large mixing bowl, combine the rinsed 1 can (15 oz) of chickpeas, the cut 2 medium bell peppers, 1 medium red onion, and 1 medium zucchini. Add 2 tablespoons of olive oil and 2 teaspoons of ras el hanout to the bowl, then toss all ingredients gently until they are evenly coated.
3. 3Carefully thread the seasoned chickpeas and vegetables onto skewers, alternating the different ingredients to ensure even cooking.
4. 4Preheat your grill to medium heat, aiming for a temperature between 350-375°F (175-190°C).
5. 5Place the assembled skewers on the preheated grill. Grill for 10-15 minutes, turning them every 3-4 minutes, until the vegetables are tender when pierced with a fork and show slight char marks.
6. 6Mince the 1 clove of garlic very finely. In a small bowl, whisk together the 2 tablespoons of tahini, 2 tablespoons of lemon juice, the minced 1 clove of garlic, 2 tablespoons of water, and the remaining 1 tablespoon of olive oil until the sauce is smooth and creamy.
7. 7Roughly chop the 0.25 cup of cilantro. Drizzle the prepared tahini-lemon sauce generously over the grilled skewers and garnish with the chopped 0.25 cup of cilantro before serving.

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