2fennel bulbs,bulb only, layers separated and sliced
1large onion,peeled and sliced
1sweet potato,peeled and cubed
6-8tbspolive oil
1½tspsalt
¾tspblack pepper
1large container chummus
⅓cuppomegranate seeds
Lots of fresh parsley and mint if available
2tbspsilan
2tbspolive oil
pinch of salt
Instructions
Prepare the chickpeas. Preheat oven to 425⁰F.
On a lined and greased baking sheet, toss chickpeas with olive oil, salt and pepper,. Roast until crunchy about 25 minutes, tossing halfway through.
Add vegetables in a single layer to another baking sheet (or 2 if needed). Toss with olive oil, salt, and pepper. Roast under tender and golden, 25-35 minutes (depending on how you cut your veggies).
Spread chummus onto your board or platter. Top with roasted veggies. Top with herbs, pomegranate seeds, and roasted chickpeas. Mix silan, olive oil, and salt. Drizzle with mixture (or simply drizzle them separately). Serve.