Harissa Honey Glaze Chickpea Bowl

1. Turn oven on to 425°F and line baking sheet with foil. Trim ends and cut eggplant in half lengthwise. Slice into 3/4 inch thick half moons. Cut any large cauliflower florets into 1 inch pieces Drain and rinse chickpeas in a sieve.

2. Keeping vegetables and chickpeas separate, on baking sheet toss eggplant, cauliflower, fennel, onion and chickpeas with 3 tbsp. olive oil and spice blend. Season to taste with salt and pepper. Place baking sheet in oven and cook for 2224 minutes, until vegetables are tender and chickpeas are golden.

3. Rinse and drain rice in a fine mesh sieve. Add rice and turmeric to a medium pot with 1¼ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 1215 minutes, or until grains are tender.

4. Cut lemon in half. In a large bowl, combine 1/2 tbsp. olive oil, honey, sesame seeds and harissa to taste. When timer from Step 2 goes off, carefully mix chickpeas into hot honey until well coated. Roughly chop pistachios. Pick and chop dill. In a medium bowl, combine 1/4 cup water, yogurt, dill and lemon juice to taste. Season to taste with salt and add 1 tbsp. water at a time until desired consistency is reached.

5. Divide rice between serving bowls. Divide vegetables, spring mix and hot honey chickpeas on top in segments. Drizzle yogurt sauce and garnish with pistachios. Enjoy!