Ingredients

Roasted Veggies:

1 head cauliflower, chopped in florets

2 bell peppers, chopped in big squares

2 tablespoons olive oil

¼ teaspoon cinnamon

½ teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

Chickpeas

2 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic

1 teaspoon smoked paprika

2-3 tablespoons harissa

2 400g cans chickpeas, drained and rinsed

1/2 cup water

½ teaspoon salt

Yogurt Sauce

1 cup yoghurt

1 small clove garlic

1 tablespoon olive oil

2 tablespoons lemon juice (1/2 a lemon)

¼ teaspoon salt  

Tahini Sauce

3 tablespoons tahini

1 tablespoon lemon juice

1/8 teaspoon salt

1-2 tablespoons water

Cilantro and parsley for garnish

Pita or bread for serving

Directions

1. Preheat the oven to 425F. Toss the cauliflower and peppers with the olive oil, cinnamon, paprika, cumin, salt and pepper. Bake for 25-30 minutes or until you have some nice golden edges, tossing halfway.

2. Heat olive oil in a large skillet on medium heat. Add the onion and cook until softened, about 5 minutes. Then add the garlic, paprika, and harissa and cook for another minute or two. Add the chickpeas and water. Bring to a simmer, lowering heat as needed. Cook for another 10-15 minutes or until most of the water has evaporated.

3. Prepare the yogurt sauce by mixing the yogurt, garlic, olive oil, lemon juice and salt.

4. Prepare the tahini sauce by whisking the tahini, lemon juice, salt, and water. It should be a nice consistency that it can be drizzled over the dish.

5. To plate up, slather the yogurt on the bottom of the plate. Top with the chickpeas and roasted veg. Drizzle the tahini sauce on top and garnish with cilantro and parsley. Serve with pita or bread to soak it all up.