Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper for easier cleanup.

2. 2

   In a large bowl, combine the 4 peeled and sliced medium-ripe plantains with 2 tablespoons of olive oil, 1 tablespoon of za'atar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, ensuring the plantains are evenly coated.

3. 3

   Spread the seasoned plantains in a single layer on the prepared baking sheet and roast for 15 minutes until slightly tender and beginning to brown.

4. 4

   While the plantains are roasting, drain and rinse the 1 can (15 ounces) of chickpeas, then toss them in a separate small bowl with 2 minced garlic cloves, 1/4 cup of chopped fresh parsley, and 1 tablespoon of lemon juice.

5. 5

   After the initial roasting time, remove the plantains from the oven, add the chickpea mixture to the baking sheet, gently combine them, and return to the oven to roast for another 15 to 20 minutes, or until the plantains are caramelized and the chickpeas are slightly crispy.

6. 6

   To prepare the tahini drizzle, whisk together 3 tablespoons of tahini, the remaining 2 minced garlic cloves, 1 tablespoon of lemon juice, 2 tablespoons of cold water, and a pinch of salt until smooth and pourable.

7. 7

   Arrange the roasted plantain and chickpea mixture on a serving platter, drizzle generously with the tahini sauce, and sprinkle with 2 tablespoons of toasted pine nuts before serving.