Iranian Vegetables and Chickpeas

Powdered garlic, 1 tbs
Dried oregano, 1 tbs
Paprika, 2 tsp
Fennel seeds, 1 tsp
Cinnamon, 1 tsp
Cumin, 1 tsp
Olive oil, 4 tbs
Mixed vegetables, potato, eggplant, cauliflower, zucchini, roughly chopped
for the sauce
Olive oil, 2 tbs
Brown onion, 2, diced
Garlic Clove, 4, peeled and thinly sliced
Rose harissa (or tomato paste with chilli flakes)
Caster sugar, 1 tsp cinnamon, ground cumin, ground coriander
Canned tomatoes, 2 400g cans
Canned chickpeas, 1 400g can
Spice mix, including

Preheat oven to 200 degrees celsius.
Mix the spices in a mixing bowl
Add the vegetables and stir to combine well
Drizzle oil over vegetables
Tip onto a baking tray (you may want to line baking tray with baking paper)
Bake for 30 minutes
While the vegetables are baking, make the tomato sauce
Combine onions and olive oil in a large frying pan and cook over medium high heat for 10 minutes.
Add the garlic and cook over medium heat for 2 minutes.
Add the harissa or tomato paste and chilli and cook for 1-2 minutes to caramelise the tomato.
Add the canned tomatoes and cook with no lid for 20 minutes.
When the vegetables are cooked, add them, along with the drained chickpeas to the tomato sauce and cook for another 10-15 minutes.

Serve with greek yoghurt and pita bread or sourdough.
Hummus, Beetroot Dip or Sour Cream can be used in addition to or instead of yoghurt.