Cauliflower & Cinnamon Chickpeas

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, toss chickpeas, cauliflower, and carrots on a baking sheet with Cinnamon Paprika Spice, a large drizzle of olive oil, and 1 tsp salt. (For 4 servings, divide mixture between 2 baking sheets; use 2 tsp salt.) Roast on top rack until chickpeas are lightly browned and veggies are softened, 20-22 minutes. (TIP: It’s natural for chickpeas to pop a bit while roasting!) Remove from oven. Squeeze lemon juice over mixture to taste.

Meanwhile, in a small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), apricots, and lemon zest to taste. Taste and season with salt and pepper.