Preheat the oven to 220°C/200°C fan-forced. Roughly chop the capsicum. Place the capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the red onion. Thinly slice the carrot and zucchini into half-moons. Finely chop the garlic.

Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add the onion, carrot and zucchini and cook, stirring, until softened, 6-8 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

Add the chickpeas (including the liquid from the can), diced tomatoes with garlic & olive oil, water, milk, honey and vegetable stock pot. Bring to a boil, then simmer for 5-8 minutes, or until slightly thickened. TIP: The honey and milk will help balance the flavours!

While the stew is simmering, roughly chop the kalamata olives. Add the roasted pumpkin, capsicum and baby spinach leaves to the stew. Gently stir to combine until the baby spinach has wilted, 1 minute. Season to taste.

Divide the Mediterranean veggie and chickpea stew between bowls. Top with the basil pesto, olives and crumble over the fetta cheese. TIP: Add less olives if you're not a fan!