Heat a large cast iron skillet over medium-high heat. Once hot, add oil. Add in next 8 ingredients (chickpeas through pepper), and sauté 5-10 minutes until spices are fragrant and veggies soften. Place cooked veggies in a large bowl and toss in crumbled cheese and tahini. Gently toss to coat. Serve over rice or quinoa, and garnish with lots of fresh basil. Enjoy warm, at room temperature, or cold from the fridge.