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1
Combine the eggplant and squash in a colander, season liberally with 2 tsp salt and let drain at least 15 min
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2
Heat vegetable oil in a large skillet over med-hi and cook squash for 5 min, tossing frequently
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3
After 10 min, add minced garlic and continue to cook until the squash is very brown and softened but the garlic is not burned
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4
Remove the vegetables from the pan to a bowl (leaving the oil)
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5
Preheat the oven to 450u00b0F
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6
Toss chickpeas, 1 Tbsp olive oil, cumin, and coriander together and distribute on a baking sheet
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7
Roast for 30 min, tossing occasionally, until the chickpeas are browned and slightly dried out
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8
Toss peeled shrimp with 1 Tbsp olive oil, sumac, thyme, 1 tsp salt, and pepper in a medium bowl and marinate at least 5 min
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9
Cook the shrimp in the leftover eggplant oil over medium heat, turning once and removing when just cooked, ~5 min
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10
Remove shrimp to same bowl as eggplant and add 1/2 lemon juice
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11
Use an immersion blender to puree tahini, yogurt, chopped garlic, remaining lemon juice, honey, 1 Tbsp olive oil, 1 tsp salt until smooth
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12
Add pasta cooking water to achieve desired consistency - you will want it to easily pour over the pasta. Taste and adjust seasoning with salt.
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13
Toss the pasta with 1 cup of the sauce and add additional pasta water until it is smoothly coated
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14
Serve the pasta topped with squash, shrimp, chickpeas, parsley, and more sauce
