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 powder to the onion and bring to a simmer. Stir to dissolve and 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 through 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 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!