• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice herb leaves. • In a small bowl, combine herbs and garlic dip. Set aside. • Finely chop onion. In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid with just enough water to cover the onion. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and remaining onion, stirring, until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend 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. • Stir through baby spinach leaves and lightly mash chickpeas with a fork. Season to taste.

• While the chickpeas are cooking, 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!

• Drain pickled onion. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and herby garlic dip. Enjoy!