Left out the broccolini, used two bags of frozen sweet potatoes and about half to a full bag of frozen kale (since I know my kids wouldn’t eat the kale). I roasted the chickpeas with the sweet potatoes to make this meal even easier and with less clean up. I just eyeballed the spices and put them on both the chickpeas and sweet potatoes directly on the sheet pan after the olive oil and tossed it all around on the sheet pan. Since I roasted, chickpeas weren't crispy (which would for sure make this even better) but it was still extremely delicious so I think I prefer having one less pan to clean. Served over turmeric coconut rice.
The sauce was SO good. Husband agreed. He also wants to try it with a cilantro lime sauce which I agree would also go really well if you're feeling something different... but I personally think the tahini sauce would be my go to.
Seriously one of my favorite meals.
