Ingredients:

  • 1 can (15 oz) Chickpeas, rinsed and thoroughly dried
  • 1 medium Eggplant, cubed into 1-inch pieces
  • 2 Red Bell Peppers, sliced into wide strips
  • 1 large Red Onion, cut into wedges
  • 2 cups Broccoli florets
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Harissa paste
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/4 cup Hulled Tahini
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic, finely grated
  • 3 tbsp Ice-cold water

Instructions:

  1. Preheat your oven to 200°C. Lay the rinsed chickpeas on a clean kitchen towel and rub gently to remove excess moisture and loose skins.
  2. In a large mixing bowl, toss the dried chickpeas, eggplant cubes, bell pepper strips, onion wedges, and broccoli florets with extra virgin olive oil, harissa paste, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the mixture onto an extra-large rimmed baking sheet lined with parchment paper. Ensure the vegetables are in a single layer with space between them to allow for proper airflow and browning.
  4. Roast for 25 minutes on the center rack. At the 15-minute mark, toss the vegetables quickly to ensure even caramelization and prevent burning.
  5. While the vegetables roast, prepare the tahini drizzle by whisking together the tahini, lemon juice, and grated garlic. Gradually add ice-cold water 1 tablespoon at a time, whisking constantly until the sauce becomes light, aerated, and pourable.
  6. Remove the pan from the oven when vegetables are tender and edges are charred. Drizzle the whipped tahini over the hot vegetables and serve immediately.