• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, celery and onion (see ingredients). Thinly slice radish. Drain and rinse chickpeas. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.

• Slice mini flour tortillas into quarters. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortillas until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

• While tortilla chips are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, celery and onion, stirring, until tender, 5-6 minutes. • Add chickpeas, harissa paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add chopped tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. Lightly mash chickpeas with a fork.

• Drain pickled radish. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled radish. • Serve with tortilla chips and garlic dip. Tear over parsley (see ingredients) to serve. Enjoy!