• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. Thinly slice red onion. Drain and rinse chickpeas. Pick and thinly slice mint leaves. • In a small bowl, combine mint and plant-based coconut yoghurt. Set aside. • In a second small bowl, combine white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and remaining onion until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning (see ingredients) and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes with garlic & onion, the plant-based butter and the brown sugar. Simmer until slightly thickened, 4-5 minutes.

• While the chickpeas are simmering, slice mini flour tortillas 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. • Meanwhile, stir baby spinach leaves through the slightly thickened chickpeas. Lightly mash chickpeas. Remove from heat. Season to taste.

• Drain pickled onion. Divide Middle Eastern-style chickpeas between bowls. Top with pickled onion and a dollop of mint yoghurt. • Serve with tortilla chips. Enjoy!