goop | Harissa-Roasted Vegetables and Chickpeas with Tahini Yogurt

Ingredients

• 2 tablespoons harissa paste
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• 1 medium head cauliflower, cut into large florets
• 2 medium sweet potatoes, scrubbed well and cut into 1-inch pieces
• 1 (15-ounce) can chickpeas, drained and rinsed
• ⅓ cup whole-milk yogurt (not Greek)
• 2 tablespoons tahini
• 1 small clove garlic, grated
• juice of ½ lemon
• flaky salt to taste