Preheat your oven to 200°C. Pop the diced butternut squash onto a roasting tray, drizzle over the oil and season with salt and pepper. Roast until tender and turning golden, 15-20 mins.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas. Heat a drizzle of oil in a large saucepan over medium heat and cook the onion until softened, 6-8 mins. Add the garlic and harissa paste and cook for a further 1 min.

Add the water (see ingredients for amounts) and stock paste to the onion and bring to a simmer. Cook until reduced slightly, 5-6 mins. Meanwhile, crumble the feta into chunks.

Add the spinach to the saucepan a handful at a time and stir until it has all wilted, 2-3 mins. Stir in the chickpeas, feta and cooked butternut squash. Taste and add more salt and pepper if you like.

Transfer the butternut squash mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Unroll the puff pastry and place on top of the butternut mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry and cut a small hole in the centre with the tip of a knife. Transfer the pie to the top shelf of your oven. Bake until the pastry is golden and well risen, 15-20 mins.

While the pie is in the oven, do any washing up. Once cooked, leave the pie to stand for 2 mins then divide between plates. Enjoy!