• Preheat oven to 220°C/200°C fan-forced. • Cup parsnip into bite-sized chunks. • Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil and season with salt. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, drain chickpeas. Finely chop garlic. Slice mini flourtortillas into quarters. • In a small microwave-safe bowl, place plant-based butter and half the garlic. Microwave in 10 second bursts or until melted.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, tomato paste and remaining garlic until fragrant, 1 minute. • Add the brown sugar, coconut milk, vegetable stock powder and the water. • Bring to a simmer, then reduce heat to medium and cook until slightly reduced, 5-8 minutes.

• While the soup is simmering, place tortilla chips on a second lined oven tray (don't worry if they overlap). • Coat tortillas with garlic butter. Bake until lightly golden and crispy, 8-10 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Remove soup from heat, then add roasted veggies and baby spinach leaves. Stir until the spinach has wilted.

• Divide Moroccan chickpea and pumpkin soup between bowls. • Top with torn coriander and serve with garlic tortilla chips. Enjoy!