-
1
Preheat the oven to 400u00b0 F. Trim the eggplant and cut it into 1-inch cubes. Place the eggplant cubes into a colander and sprinkle them liberally with salt. Allow them to sit for 20 to 30 minutes. Pat any moisture that collects on the eggplant dry with a paper towel. Meanwhile, trim the zucchini and cut it into 1/4-inch strips lengthwise.
-
2
For the toasted chickpeas, mix the chickpeas, paprika, chili powder, salt, lemon juice, and olive oil in a mixing bowl. Transfer the coated chickpeas to a parchment-lined baking sheet.
-
3
Lay both the zucchini and the eggplant onto parchment-lined baking sheets. Brush them with olive oil, and sprinkle them with oregano, salt, and pepper. Transfer all three pans-the chickpeas, the zucchini, and the eggplant-to the oven. Roast the vegetables for 20 to 25 minutes, stirring once through, or until they're golden and tender. Allow the chickpeas to cook for 30 to 35 minutes, or until they're well toasted and browning. Remove all roasted ingredients from the oven and set aside.
-
4
Rinse the quinoa through a fine sieve for about a minute. Transfer it to a medium-sized pot. Add 2 cups of water and a pinch of salt and bring to a boil. Reduce the heat to a simmer. Simmer, covered, for 15 minutes, or until all of the water has been absorbed into the grain. Fluff the grain lightly with a fork, cover it again, and allow it to sit for ten minutes more.
-
5
While the quinoa cooks, make the sauce. Blend the tahini, lemon, vinegar, garlic, maple syrup, harissa, paprika, cumin, salt, and water in a food processor or blender till smooth.
-
6
To assemble the bowls, place 1 1/2 cups tightly packed greens at the bottom of each bowl. Layer one quarter each of the cooked quinoa, roasted vegetables, and chickpeas on top. Drizzle the entire bowl generously with harissa tahini sauce. Serve.
