Ingredients (for 2 bowls)

Preparation time: 35 minutes

• 200 gram chickpeas
• 1 red bell pepper
• 1 small cauliflower
• 2 tablespoons olive oil
• 1.5 tsp Natural Spices smoked paprika powder
• 1 tsp Natural Spices cumin powder
• 1 tsp Natural Spices oregano
• 0.5 tsp Natural Spices turmeric
• 0.5 tsp Natural Spices cinnamon
• Salt and pepper
• 100 gram rice 

For the dressing

• 125 gram tahini
• 0.5 pack fresh coriander
• 0.5 pack fresh parsley
• 3–4 sprigs fresh dill
• 0.5 jalapeno pepper
• 1 clove garlic
• 2 tbsp lemon juice
• 5 tbsp water
• Salt and pepper

Method

1. Preheat the oven to 200 degrees.
2. Rinse the chickpeas in a colander with cold water and let drain well. Pat the chickpeas dry with some kitchen paper. Cut the bell pepper into strips and the cauliflower into florets.
3. Line a baking tray with baking paper and spread the cauliflower, chickpeas and bell pepper over the tray. Mix the spices with the olive oil and brush over the chickpeas and vegetables.
4. Put the tray in the oven and roast the vegetables and chickpeas for 25 minutes. Toss a little halfway through.
5. Cook the rice according to the instructions on the package. 
6. Make the dressing. Put the tahini, fresh herbs, chopped jalapeno and garlic in a food processor. Add lemon juice and water together with some salt and pepper and blend until smooth. Add extra water if needed to thin the dressing.
7. Divide the rice, cauliflower, chickpeas and bell pepper between 2 plates. Optionally you can add some lettuce, cucumber and cherry tomatoes. Spoon the tahini dressing over the plates.

Tip:
Also nice with quinoa or sweet potato instead of rice.

Store any leftover dressing in the fridge, great with salads, as a vegetable dip or with pita bread.