1 tsp ghee or coconut oil
1 tsp cumin seeds
1 tsp paprika
a pinch of sea salt and ground black pepper 1 large red onion, sliced

1 large carrot, cut into sticks
1 large courgette, diced
300g tinned chickpeas, rinsed and drained
the zest of 1⁄2 an unwaxed lemon, finely grated
a small bunch of fresh parsley, chopped
a small bunch of fresh mint leaves, chopped
for the dressing:
1 heaped tbsp plain yoghurt (use dairy free if preferred) 1⁄2 a garlic clove, finely chopped
1 tbsp fresh lemon juice
2 tsps tahini
for the topping:
1 tbsp sunflower seeds

Heat the ghee/oil in a large saucepan over a medium heat. Add the cumin seeds, paprika, salt, pepper, onion, carrot and courgette. Stir well and fry for 5 minutes, stirring frequently.

Add the chickpeas, stir well and cook for 3 minutes, stirring frequently.
Remove saucepan from the heat and add the lemon zest, mint and parsley. Stir well.

Place the yoghurt, tahini and garlic in a bowl and stir well until creamy. Stir in a drop of cold water if the mixture is too thick.

Transfer the vegetables into 2 serving bowls. Drizzle over the dressing, and top with the seeds.

Store any leftovers in an airtight container and refrigerate for up to 2 days.