Vegetable Fatteh with Yogurt

Dice the carrots, eggplant, zucchini, and bell peppers into medium-sized cubes.

Place the chopped vegetables on a baking tray, drizzle with olive oil, and season with thyme, salt, and black pepper.

Add a clove of garlic and paprika, then mix well.

Bake the vegetables in the oven for 20 minutes until tender.

Cut the pita bread into small cubes.

Place the bread cubes on a separate baking tray, drizzle with olive oil, and season with paprika, salt, and black pepper.

Toast the bread in the oven until crispy.

To prepare the yogurt sauce, mix Greek yogurt with minced garlic, lemon juice, tahini, salt, and black pepper until smooth.

Arrange the toasted bread cubes in a serving dish, then top with the roasted vegetables.

Pour the yogurt sauce over the vegetables and bread.

Drizzle pomegranate molasses on top.

Garnish with cooked chickpeas and fresh parsley, then serve immediately.