Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning

Merguez:

• 3/4 tsp ground cumin
• 1/2 tsp fennel seeds
• 3/4 tsp coriander powder or a combination of 1/2 tsp coriander seeds and 1/2 tsp coriander powder
• 1/2 tsp black pepper corns or use 1/3 tsp ground
• 1 1/2 tsp paprika sweet paprika or a combination of sweet and smoked
• 1/3 tsp ground cinnamon
• Dash of cayenne optional , dash of cardamom (optional)

Veggies:

• 2 tsp oil
• 6 to 8 small eggplants cubed or 2 medium long
• 2 small potatoes , cubed small
• 1/2 tsp salt
• 2 tsp merguez blend (above)
• 1 15 oz can chickpeas drained or 1.25 cups cooked
• 4 cloves of garlic minced
• 1/2 tsp garlic powder
• 2 tsp merguez blend (above)
• 1/4 tsp salt
• lemon juice , chopped tomato or cucumber, greens to serve
• Tahini sauce
• or garlic sauce to dress