Tray-Roast Pumpkin Soup with Roasted Brussels Sprouts

Ingredients

• 1 medium butternut pumpkin, cut in half lengthways
• 1 large brown onion, cut in half lengthways
• 1 head garlic
• 2 tbsp olive oil
• Sea salt, fresh ground black pepper
• 8 Brussels sprouts, cut into quarters
• 2/3 cup canned chickpeas, rinsed, drained well on paper towel
• 1 ½ tbsp olive oil
• 2 tbsp tahini
• 2 tbsp Calabrian chili in oil or harissa
• 1 tbsp za’atar