Instructions:

1. Preheat the oven to 220°C and line a large baking tray.
2. Place the pumpkin, cauliflower and chickpeas in a large bowl. Toss with olive oil, cumin, smoked paprika, sumac, salt and pepper until well coated. Spread out on the tray in a single layer and roast for 30-35 minutes, turning halfway, until golden and tender.
3. While the vegetables roast, mix all yogurt sauce ingredients in a bowl until smooth. Set aside to allow the flavours to develop.
4. Toast the pine nuts, sliced almonds and sumac in a dry pan over medium heat until lightly golden and fragrant. Remove immediately and set aside.
5. To serve, pile the roasted vegetables onto a platter. Spoon over the yogurt sauce, then finish with the toasted nuts and plenty of chopped parsley. Serve warm or at room temperature.