• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower, pumpkin peeled diced and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, drain and rinse chickpeas. Finely chop garlic. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chickpeas, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush chickpeas with a fork, then add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.

• Remove pan from heat, then add roasted veggies and baby leaves, stirring, until wilted. Season to taste. • Transfer chickpea filling to a baking dish.

• Lightly scrunch each sheet of filo pastry and place on top of chickpea mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Divide curried chickpea and cauliflower filo pie between plates. Enjoy!