1 lb Makkah Ozette potatoes (or other fingerling type of potato)
2 cups of cooked chickpeas*
¼ head of radicchio
1 tablespoons harissa
2 tablespoons olive oil
Tahini yogurt sauce
¼ cup tahini
¼ cup yogurt (vegan or regular)
Zest of lemon
Juice of ½ lemon
Garlic clove, pressed or finely minced
¼ cup hazelnut dukkah
¼ cup parsley leaves
Preheat oven to 425 F. Cut delicata lengthwise and scoop out seeds, then cut into half moon shapes. Cut potatoes in half lengthwise, and once width wise only if very long. Toss delicata and potatoes with harissa and olive oil, salt and pepper. Bake for 20-30 minutes, tossing and rotating once halfway through. During the last 10 minutes add the chickpeas and toss to combine.
Meanwhile, wash radicchio and tear into medium size pieces and set aside.
Make tahini yogurt sauce by whisking all ingredients together.
When the squash, potato, chickpea mixture is done, add the radicchio immediately and toss to combine. This will soften up the radicchio and the residual heat will cook and sweeten up the radicchio ever so slightly.
To finish, dollop on tahini yogurt sauce, sprinkle with hazelnut dukkah and parsley leaves.
*if using dried chickpeas, soak overnight in water for at least 12 hours. Boil for 30-40 minutes, all the way up to an hour. They should easily squish between your fingers when done, but not be mushy nor falling apart. They should hold some structure.