Step 1

Preheat oven to 400.

Step 2

In a large mixing bowl, gently toss the potatoes and chickpeas with the harissa, olive oil, cumin, 1/2 teaspoon salt, and pepper.  Spread mixture evenly on a lightly oiled rimmed baking pan (mine was about 13"by 18").  Bake for 20 minutes.

Step 3

While chickpeas and potatoes are baking, prepare the leeks.  Slice leeks in half lengthwise and clean any dirt between the layers.  Thinly slice leeks into half moons and toss with olive oil, salt, and lemon zest.

Step 4

Gently flip potatoes and scatter leeks over the baking sheet.  Bake until chickpeas are lightly crisp and leeks begin to turn golden, about 25 minutes longer.

Step 5

While the chickpeas continue to bake, prepare yogurt sauce.  Use a microplane to finely grate the garlic into the yogurt and season with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.

Step 6

Serve warm with dollops of yogurt, a scattering of cilantro, and a sprinkle of paprika.