Sumac and za’atar are the spices on this Middle Eastern flavored dish. We made this on a sheet pan and it looked promising. However, the flavor turned out bland and the texture was uniformly dull. I figured that cooking the chickpeas for 30 minutes at 425F would give them some texture but it just made them starchy. The tofu which joined the tomatoes for the last 15 minutes were nicely browned but not crispy. The tomatoes were very tasty. Until I find a way to improve this I won’t post a recipe but I probably will not make it again.

I have been toying with the idea of getting an air fryer. I wonder if cooking it that way would help…