3 Tbsp harissa paste
3 Tbsp red wine vinegar
1 1/2 Tbsp olive or vegetable oil
1 tsp black pepper
1 tsp salt
1 tsp ground cumin
1/4 cup tahini
1/4 cup water
1/2 lemon juiced
1 butternut squashed peeled and cut to 1/2 inch cubes
2 red onions cut in half and quartered (wedged)
1 cup chickpeas (garbanzo beans)
2 red bell peppers cut into 1/4 inch strips
16 oz chickpeas (garbanzo beans)
Preheat oven to 400 F.
Prepare the brown rice as directed on package
Prep all vegetables as listed above
While oven is preheating, whisk together the ingredients for the vegetables in a small bowl (harissa past, red wine vinegar, and oil)
In a bowl, put the prepped butternut squash, red onions and red bell peppers and drizzle the vegetable mixture over the vegetables. Toss until vegetable are evenly coated.
Put vegetables on a baking sheet and roast for 20 minutes
While the vegetables are roasting, rinse and blot the chickpeas dry. Toss with the chickpea mixture of salt, pepper and cumin.
When vegetables have reached 20 minutes, turn the vegetables and then add the chickpeas to the baking sheet with the vegetables and then put back in oven to roast for another 20 minutes until vegetables are slightly browned and you can pierce the butternut squash with a fork.
While the vegetables finish cooking, prepare the tahini dressing by whisking together the tahini, water and lemon juice.
Chop cilantro for topping
Place vegetables over rice, drizzle with the tahini dressing and sprinkle with chopped cilantro