Harissa-Roasted Vegetables and Chickpeas with Tahini Yogurt | goop

Ingredients

• 2 tablespoons harissa paste
• 3 tablespoons olive oil
• 1⁄2 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
• to finish:
• 1⁄3 cup whole-milk yogurt (not Greek)
• 2 tablespoons tahini
• 1 small clove garlic, grated
• juice of 1⁄2 lemon
• flaky salt to taste
• 1 to 4 tablespoons water
• 3 scallions, thinly sliced
• 1⁄4 cup roughly chopped cilantro leaves