• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, then spread out evenly. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the pumpkin between two trays.

• Meanwhile, finely chop garlic. • Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.

• In a medium bowl, combine baby spinach leaves, shredded cabbage mix and half the plant-based aioli. • Drizzle with olive oil, then season with salt and pepper. Toss to combine.

 • When the pumpkin has 10 minutes remaining, heat a medium saucepan over high heat with a drizzle of olive oil. When oil is hot, add chicken, tossing occasionally until browned and cooked through (when no longer pink inside), 5-6 minutes. Reduce heat to medium-high. • Add garlic, paprika spice blend and tomato paste, stirring, until fragrant, 1-2 minutes.

• Add chickpeas, the water, the plant-based butter and the brown sugar to the paprika mixture. • Cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat and add the honey. Season with pepper.

• Roughly chop roasted almonds. • Divide paprika chicken, chickpeas and roasted pumpkin between bowls. Serve with slaw. Sprinkle over almonds. • Dollop over remaining garlic aioli to serve. Enjoy!