Start with the tomato sauce. Fry chopped yellow onions and crushed garlic in oil, without giving it colour. Add the chopped tomatoes and let simmer for 15 minutes. Mix the sauce with some soured cream. Stir down the chopped basil and add salt and pepper to taste.
Preheat oven to 180°C. Peel and chop the vegetables in fairly big pieces, including the red onions. Put everything in an oven safe baking dish and blend with olive oil, salt and pepper. Roast for approx. 15 minutes, take out and drizzle with honey and some fresh thyme. Roast for another 10 minutes. Boil the bean pasta in plenty of salted water for 3-5 minutes and let drain. Mix the pasta with root vegetables and tomato sauce.
Preheat the oven to 180°C. Part the cauliflower in big chunks and put in an oven safe baking dish. D
Stir together the chickpea mix with 2.5 dl of water. Fry the dry spices in oil on high heat for appr