Preheat the oven to 200C/220C fan/gas 8.
Combine the chickpeas, broccoli, carrots with 2 tbsp of olive oil in a large bowl. Season with 2 tsp turmeric, 1tsp cumin, plus salt and pepper and toss to fully combine.
Tip the mixture onto a baking sheet and place in the oven for 20-25 minutes, shaking once half-way through. Cook until the vegetables have become slightly crispy but not burned.
Meanwhile, make the tahini turmeric dressing by pouring the tahini, lemon juice and 1 tbsp of turmeric together into a small bowl. Add the remaining turmeric and the garlic, season well and whisk briskly until fully combined. If it’s a little too thick for your liking, just add a little water to thin it out.
To serve, pour a cup of cooked rice into a bowl, top it with the roast vegetables and add the fresh spinach leaves, shredded red cabbage and sliced avocado. Drizzle over the dressing and, if you like, add sesame seeds or coriander for a final burst of flavour.
