Chickpea and Beet Bowl with Tahini and Pomegranate

Heat your oven to 200°C (400°F), toss the beet cubes with 1 tbsp olive oil, and roast for 25 minutes until soft.

Drain and rinse the chickpeas, then cook in a pan with remaining olive oil and za'atar for 8 minutes until crispy.

Tear the kale leaves into small pieces, add salt and black pepper, and massage with your hands for 2 minutes until soft.

Mix the tahini, lemon juice, and 2 tbsp warm water in a bowl until smooth.

Divide the kale between two bowls and top with the roasted beets and crispy chickpeas.

Drizzle the tahini sauce over each bowl and scatter the pomegranate seeds on top.