Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. Finely chop garlic. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then transfer to a bowl. Return pan to medium-high heat. Cook 1/2 the plant-based butter and 1/2 the garlic, stirring, until fragrant, 1 minute. Return potato to pan. Toss to coat, then lightly crush with a fork. Stir through chimichurri sauce. Cover to keep warm, then set aside. TIP: Add a splash of water if the potato looks dry!

When the potato has 10 minutes remaining, drain and rinse chickpeas. Grate carrot. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chickpeas, stirring, until slightly golden, 3-4 minutes. Add carrot and cook until slightly softened, 2-3 minutes. Add lemon pepper seasoning and remaining garlic and cook until fragrant, 1 minute.

Reduce heat to medium, then stir in passata, the water, remaining plant-based butter and a generous pinch of salt and pepper. Simmer until slightly thickened, 1-2 minutes. Remove from heat.

While the chickpeas are simmering, finely chop celery. Finely chop herbs.

In a medium bowl, combine celery, slaw mix, plant-based aioli and a drizzle of olive oil and white wine vinegar. Add 1/2 the herbs. Toss to coat. Season to taste.

Divide spiced tomato chickpeas, chimichurri potato and celery slaw between bowls. Sprinkle with flaked almonds and remaining herbs to serve.