• Preheat oven to 240°C/220°C fan-forced. Cut carrot, courgette and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes

• Meanwhile, finely chop garlic. Drain and rinse chickpeas (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Aussie spice blend, chickpeas and 1/2 the garlic until fragrant, 1-2 minutes. • Add tomato paste, vegetable stock powder, the brown sugar, water and 1/2 the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes. Season to taste.

• Meanwhile, slice wholemeal panini in half lengthways. • In a small 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 the panini. Place panini directly on wire oven racks and bake until heated through, 5 minutes.

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