• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. • Thinly slice long chilli (if using) and brown onion. • Drain and rinse chickpeas.

• Slice mini flourtortillas into quarters. • Divide tortillas between two lined oven trays (don't worry if they overlap). Drizzle with olive oil, season with salt and toss to coat. • Bake until lightly golden and crispy, 8-10 minutes.

• While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, onion and celery, stirring, until tender, 5-6 minutes. • Reduce heat to medium, add chickpeas, chermoula spice blend and garlic & herb seasoning and cook, stirring, until fragrant, 2 minutes. • Stir in passata, the water, plant-based butter and brown sugar and simmer, until slightly thickened, 2-3 minutes. • Stir baby spinach leaves through chickpeas. Remove from heat, lightly mash chickpeas and season to taste.

• Divide chermoula chickpeas between bowls. • Top with chilli and a dollop of tomato relish and plant-based coconut yoghurt. Tear over parsley. Serve with tortilla chips. Enjoy!