Cut veggies into equal pieces and arrange them on the single layer on the tray
Drain the chickpeas and pat dry them with a paper towel, transfer them to the tray as well
Sprinkle with 1/2 tbsp ras el hanout spice blend, sesame seeds, 1tbsp of olive oil, 1 tsp of maple syrup and pinch of salt
Toss to combine
Use the rest of the spice blend, olive oil, maple syrup and pinch of salt over the veggies and roast in preheated to 180 degrees oven for 25-35 minutes or till chickpeas are golden brown and veggies are soft and caramelised
Transfer veggies, coconut milk and lemon juice to the blender and blend till smooth
