Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini and carrot (unpeeled) into 1cm chunks. Place the zucchini and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.

While the veggies are roasting, drain the chickpeas (see ingredients). Finely grate the ginger. Finely chop the garlic. Trim the snow peas and cut in half. Thinly slice the kale, discarding any larger pieces of stalk if you like.

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the ginger and the garlic and cook until fragrant, 1 minute. Add the drained chickpeas and Southeast Asian spice blend and cook until fragrant, 1 minute.

Add the light coconut milk, soy sauce and vegetable stock pot, stir well to combine and bring to a simmer. Add the snow peas and cook until softened slightly, 2-3 minutes.

Stir in the kale and cook until wilted, 2 minutes. Stir in the roasted veggies. TIP: Add a splash of water if the stew looks too thick!

Divide the coconut veggie stew with kale and chickpeas between bowls. Sprinkle over the crushed peanuts.