1. Preparation: 
Preheat the oven to 200 °C (390 °F).

2. Prep & Chopping: 
Wash, deseed, and dice the Hokkaido pumpkin into bite-sized cubes. Clean the white cabbage and slice it into fine strips. Peel and finely chop the onion and garlic cloves. Rinse and drain the chickpeas thoroughly.

3. Marinating: 
Place all chopped vegetables (pumpkin, cabbage, onion, garlic) along with the chickpeas into a large mixing bowl. Add olive oil, salt, pepper, paprika powder, and cumin. Mix thoroughly until all ingredients are evenly coated with the oil and spices.

4. Spreading & Baking: 
Transfer the marinated vegetables to a large baking dish or a deep baking sheet and spread them out evenly. Pour over the vegetable broth. Bake in the preheated oven for about 30–35 minutes until the pumpkin is tender and slightly browned at the edges.

5. Mixing the Tahini Sauce:
Whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and creamy. If the sauce is too thick, add an extra splash of warm water until it reaches a drizzle-able consistency.

6. Serving: 
Arrange the baked vegetables on plates, drizzle with the prepared tahini sauce, and top with fresh herbs if desired.

Nutritional information (approx. per serving)

• 420 kcal
• 15 g protein
• 18 g fat
• 45 g carbs