Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner

delishknowledge.com

Katiezenith

1.5 pound bag Little Potato Company Potatoes, halved (I used Baby Boomer varietal here but any will work)

3 large carrots, peeled and sliced into half-moons

2 tablespoons olive oil

½ teaspoon salt/pepper

1 head broccoli florets, cut into bite sized pieces

One (15 ounce) can chickpeas, drained and rinsed

1 cup spinach leaves

subheading: Spicy Tahini Harissa Sauce:

¼ cup drippy tahini

½ tablespoon harissa paste (or more, depending on spice preference)

¼ cup fresh lemon juice

¼ teaspoon each salt and smoked paprika

¼ cup warm water, plus more as needed

Directions at delishknowledge.com

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