• Preheat oven to 240°C/220°C fan-forced.
• Cut eggplant (see ingredients) and carrot into bite-sized chunks. 
• Place eggplant, carrot and sliced leek on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Spread out evenly. Roast until tender, 20-25 minutes.  

• Meanwhile, finely chop garlic. Drain and rinse chickpeas (see ingredients). 
• Pick rosemary leaves (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.  
Cook Nan’s special seasoning, chickpeas and half the garlic until fragrant,  
1-2 minutes.
• Add tomato paste, vegetable stock powder, rosemary, the brown sugar, 
water and half the butter, then bring to the boil. Reduce heat to medium 
and simmer for 4-5 minutes. 

• Meanwhile, in a small microwave-safe bowl, place the remaining butter and 
remaining garlic. Microwave in 10 second bursts or until melted. Season 
with salt.
• Brush garlic butter over one side of sliced sourdough.
• Place sourdough directly on a wire oven rack and bake until heated 
through, 5 minutes.

• Remove saucepan from heat, add roasted veggies and baby spinach leaves 
and stir until wilted. Season to taste.
• Divide homestyle chickpea and roast veggie stew between bowls. Sprinkle 
with grated Parmesan cheese. 
• Serve with garlic bread. Enjoy!