• Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• When veggies have 5 minutes remaining, drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Moroccan curry paste and garlic & herb seasoning until fragrant, 1 minute. • Add coconut milk and vegetable stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves, roasted veggies and chickpeas.

• Transfer veggie filling to a medium baking dish. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Divide Moroccan chickpea filo pie between plates. Enjoy!