Roasted Cauliflower with Harissa Chickpeas

0 Heat the oven to 425 (220 C) degrees.
1 Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
2 Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 8-10 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
3 Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta cheese and gently mix together.
4 Transfer to a serving bowl and serve.