Cinc: Greek Buddha Bowl with Chickpeas and Squash

Ingredients

• 14 ounces can chickpeas
• 1 tablespoon olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground corriander
• 1 dash cayenne and garlic powder
• 4 cups diced butternut squash
• 1 medium red onion
• ¼ teaspoon dried thyme
• ½ teaspoon kosher salt
• 1 dash cayenne and allspice
• 2 cloves garlic
• 2 tablespoons tahini paste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 4 tablespoons plain Greek yogurt
• 2 tablespoons water
• 1½ cups pearl (or Israeli) couscous
• 8 cups baby spinach
• 6 ounces feta cheese
• ½ cup kalamata olives