Preheat oven to 425°F (220°C).

Line a wide-rimmed baking sheet with parchment paper.

Place bell peppers, zucchini, onion, fennel, apricots, and garlic on the prepared baking sheet.

Toss with extra-virgin olive oil, ground ginger, cinnamon, cumin, paprika, salt, and pepper.

Roast in the preheated oven for 35-45 minutes, tossing once or twice, until the vegetables are caramelized and softened.

Remove from oven and toss in cooked chickpeas or white beans and fresh basil or parsley.

Let the mixture cool slightly.

Reduce oven temperature to 375°F (190°C).

Line a baking dish or sheet with parchment paper.

Place a lightly dampened dish towel over phyllo sheets to keep them moist.

Lightly brush the top of one phyllo sheet with extra-virgin olive oil.

Place another phyllo sheet (not brushed with oil) on top of the oiled sheet.

Spread 3/4-1 cup of the roasted vegetable mixture down the center of the top sheet, leaving 1-2 inch space from the edges.

Fold the left side of the phyllo sheet over the filling and roll up, tucking in the sides as you go.

Brush the roll with additional extra-virgin olive oil.

Place the roll in the lined baking dish or sheet.

Repeat the process until all the phyllo and mixture are used, creating 4-6 rolls.

Bake for 24-28 minutes, until golden brown.

Serve warm, drizzled with recipe #427818, and garnished with chopped or slivered almonds, lightly toasted.