Ingredients

• For the veggies:
• 1 red onion, quartered and sliced
• 2 zucchini, halved and sliced
• 2 Japanese eggplants, halved and sliced
• 1 tomato, chopped
• ½ teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• salt to taste
• 3 tablespoons extra virgin olive oil
• For the chickpeas:
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 2 teaspoons chili paste (I used sambal oelek)
• 2 teaspoons minced garlic
• 1 tablespoon extra virgin olive oil
• For the mango tahini sauce:
• ½ cup tahini
• 1 clove garlic, minced
• ¼ teaspoon salt
• ½ cup canned mango slices (in light syrup)
• juice of 1 lemon
• ½ cup water
• Other ingredients:
• Brown basmati or texmati rice
• Cilantro, for garnish
• Red onion, for garnish

Instructions

1. Start by prepping vegetables.
2. Preheat oven to 400 degrees Fahrenheit (F).
3. When finished washing and chopping vegetables, add them to a 9×13 baking dish.
4. Add the coriander, smoked paprika, cumin, salt, and olive oil. Toss vegetables in oil and spices, then roast in the oven at 400 F for 45 minutes or until vegetables are tender and have burnt edges. You will need to stir them once to ensure even cooking. Take out and let cool when finished.
5. Meanwhile, add chickpeas to a separate 7×11 or 9×13 baking dish.
6. Add the chili paste, garlic, and olive oil. Toss until evenly coated, then roast in oven at 400 F for 20 minutes. Take out and let cool when finished.
7. Prepare mango tahini sauce by adding tahini, garlic, mango, lemon juice and salt to a sauce bowl. Add enough water to reach desired consistency (about ½ cup is needed).
8. To assemble each bowl, add ⅓ part chickpeas, ⅓ part basmati brown rice, and ⅓ part roasted vegetables. Top with mango tahini sauce and garnish with cilantro and red onions. Serve and enjoy!

Notes*Mango tahini sauce adapted from The New Vegetarian Cooking for Everyone cookbook by Deborah Madison

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