It’s been cooler the past few days, and this recipe was the perfect way to spend a slow Sunday afternoon and to use up all the vegetables we got in our CSA share last week and hadn’t got around to doing anything with during the week. It will keep well in the fridge for 2–3 days, and it might even taste better reheated. I like to serve it on a bed of quinoa or brown rice, or eat on its own!

SERVES 6, MAKES GREAT LEFTOVERS

INGREDIENTS

ROAST VEGETABLES

1 small to medium eggplant cut into 1-inch cubes

1 or 2 medium zucchini cut into 1-inch cubes

1 x 28-ounce can whole tomatoes, drained (you won’t need the liquid, but it will keep in a jar in the fridge for a few days until you find something delicious to do with it)

1 leek, thickly sliced

2 red or yellow bell peppers, deseeded and cubed

1 fennel bulb, trimmed and cut into 1-inch chunks

5 garlic cloves, peeled and halved

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (or more, to taste)

2 tablespoons Bragg Liquid Aminos (or soy sauce or tamari)

¼ cup olive oil

1 x 28-ounce can of chickpeas, drained (or 1 cup of dried chickpeas, cooked to make 3 cups)

½ cup dry red wine

½  cup chopped parsley (or other fresh herbs you can get your hands on)

TAHINI SAUCE

5 garlic cloves, peeled

½ cup lemon juice (from about 3 lemons)

½ cup tahini paste

Maldon salt

INSTRUCTIONS

1. Preheat oven to 425ºC. Mix the vegetables, paprika, cumin, cayenne pepper, Braggs, and olive oil in a large bowl until evenly coated.
2. Lay the vegetables out on two large baking sheets; you want them in as close to a single layer as possible.
   
3. Bake for 30 minutes, stirring halfway through. If you’re using two trays, switch their positions in the oven so that they cook more evenly.
4. Remove from the oven, and add half of the chickpeas and half of the wine to each tray. Return to the oven for another 10–15 minutes
5. While the vegetables are cooking, make the tahini sauce. Put the garlic cloves and lemon into the food processor and pulse until the garlic is chopped very finely. Add the tahini paste, and pulse until it forms a thick paste. Add a pinch of Maldon salt to taste, and then add one tablespoon of water at a time until the paste loosens to your desired consistency.
6. Serve the roasted vegetables dressed with tahini sauce and garnished with fresh herbs.