Moroccan Roasted Vegetables

Ingredients

1 medium onion, cut in 1/4-inch slices

1 medium zucchini, cut in 1/4-inch thick semi-circles

1 small eggplant, peeled, cut in 1/2-inch thick semi-circles

1 large sweet potato, peeled, cut in 1/4-inch semi-circles

1 large red pepper, sliced in 1/4-inch strips

2 medium tomatoes, fresh, chopped

15 oz chickpeas, drained and rinsed

3 garlic cloves, minced

2 Tbs olive oil

1 Tbs lemon juice

1 Tbs cumin

1 1/2 tsp turmeric

1 1/2 tsp cinnamon

1 1/2 tsp paprika

1/4 tsp cayenne