Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Place potato, carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

Meanwhile, finely chop onion and garlic. Drain and rinse chickpeas.

In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer, then cook until slightly reduced, 3-5 minutes.

Remove saucepan from the heat. Add roasted veggies and mixed leaves, gently stirring, until combined.

Divide creamy chermoula chickpea soup between bowls. Sprinkle with roasted cashews and chilli flakes (if using) to serve.