Wedges, greens and harissa chickpeas with a tahini sauce

Ingredients

LEMON TAHINI:

¼ cup tahini

¼ cup filtered water

½ teaspoon lemon zest

1 tablespoon + 1 teaspoon lemon juice

1 clove of garlic, finely minced (or grated with a Microplane)

1 teaspoon olive oil

sea salt and ground black pepper, to taste

POTATOES:

1 ½ lbs new potatoes, scrubbed

1 tablespoon heat-tolerant oil, like avocado

1 teaspoon za’atar

HARISSA CHICKPEAS:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon caraway seeds

1 teaspoon chili flakes

1 tablespoon heat-tolerant oil, like avocado

1 shallot, fine dice (about ⅓ cup diced shallot)

1 clove of garlic, finely minced

1 ½ cups cooked chickpeas (or 1 15-ounce can, drained)

1 cup crushed canned tomatoes (I like fire-roasted here)

¼ cup filtered water (+ extra if necessary)

TO SERVE:

4 big handfuls of chopped mixed greens

olive oil

fresh lemon juice

extra za’atar

⅓ cup chopped flat leaf parsley

Directions

I didn't change anything from the original method, so head over to http://thefirstmess.com/2018/03/07/harissa-chickpea-bowl-vegan-recipe/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)