Smoky Crispy Chickpea Sheet Pan with Lemon Tahini

Steps

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan (or use two) with parchment.
2. Stir together the smoked paprika, cumin, garlic powder, black pepper and two-thirds of the salt in a small bowl to make the spice mix.
3. On the sheet pan, toss the chickpeas with half the olive oil and half the spice mix, spread them out and roast for 15 minutes.
4. Meanwhile, in a large bowl toss the broccoli, red bell pepper, green bell pepper and red onion with the remaining half of the olive oil and the remaining half of the spice mix.
5. Shake the pan, add the vegetables around the chickpeas in a single layer and roast 20 to 25 minutes more, until the chickpeas are crisp and the broccoli edges are charred.
6. While it roasts, bring 250 g of the water to a boil, pour it over the couscous in a bowl, cover and let stand 5 minutes, then fluff with a fork.
7. Whisk the tahini, lemon juice, grated garlic, the remaining one-third of the salt and the remaining 50 g of water until smooth and pourable.
8. Divide the couscous among four plates, top with the roasted chickpeas and vegetables, drizzle with the lemon-tahini sauce and scatter the parsley over the top.