Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks.

Place the potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

When the veggies have 10 minutes remaining, drain and rinse the chickpeas. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chickpeas, stirring until slightly golden, 3-4 minutes. Reduce the heat to medium, then stir in the passata, Aussie spice blend, plant-based butter, brown sugar and the water. Simmer until thickened, 3-4 minutes. Season to taste

While the chickpeas are cooking, trim and thinly slice the snow peas lengthways. Finely chop the chives.

In a medium bowl, combine the snow peas, deluxe slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Add 1/2 the chives, then toss to coat. Season to taste.

Divide the spiced tomato chickpeas, roast veg and snow pea slaw between bowls. Sprinkle with the flaked almonds and remaining chives to serve.