• Preheat oven to 240°C/220°C fan-forced. • Cut eggplant (see ingredients) and carrot into bite-sized chunks. Thickly slice leek. • Place veggies 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 thyme leaves. • 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, thyme, 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 the cut sides of sliced sourdough. • Place sourdough directly on a wire oven rack and bake until heated through, 5 minutes.

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