• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse chickpeas. Roughly chop parsley (see ingredients). • In a small bowl, combine parsley and garlic dip. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion and leek, 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.

• While the chickpeas are simmering, slice mini flourtortillas 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 tortilla chips until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

• Divide Middle Eastern-style chickpeas and veggies between bowls. • Serve with tortilla chips and herbed garlic dip. Enjoy!