Warm Chickpea Bowls With Lemony Yogurt | Umami

Ingredients

• 1 garlic clove, finely grated
• 1½ tsp. ground coriander
• 1½ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick
• 1 15-oz. can chickpeas, rinsed
• Kosher salt, freshly ground pepper
• ¾ cup whole-milk Greek yogurt
• 4 Tbsp. fresh lemon juice, divided
• 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise
• 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced
• 1 cup very coarsely chopped parsley
• 1 Tbsp. toasted sesame seeds