Summary

Ingredients

• 2 tablespoon coconut oil, melted
• 1 onion (s), red, finely sliced
• 1 large sweet potato (s), roughly diced
• 1 broccoli, cut into small florets
• 1 can chickpeas, approx. 425 g
• Chili powder (red jalapeno chili powder)
• Harissa
• Spice Mixture (Arrabiata Spice Mixture)
• 3 tablespoon sesame paste (tahini)
• 1 teaspoon maple syrup
• 1 tablespoon lemon juice
• 2 tablespoon water, hot
• Salt (garlic salt)
• Pepper White

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Instructions

1. Put the coconut oil on a parchment-lined baking sheet. Sprinkle with salt, pepper and harissa. Spread the onion slices on top. Place the sweet potato cubes on the onion. Drizzle with a little olive oil. Bake in a preheated oven at 200 degrees for 10 minutes.
2. Add the broccoli, mix a little and bake for another 15 minutes.
3. Heat some coconut oil in a deep pan and fry the chickpeas. Season with jalapeno chilli powder, arrabbiata spice mixture and a little salt. Keep warm on a low flame. Then spread over the vegetables in the oven. Bake for another 5 minutes.
4. In the meantime, stir well the tahini, maple syrup, lemon juice, garlic salt and white pepper. Add enough hot water to achieve a creamy consistency. It shouldn`t be too thick, but also not too runny. Season to taste and possibly a little more seasoning. I prefer them to be a little sour.
5. Pour the sauce over the vegetables and serve.