• Preheat oven to 220°C/200°C fan-forced. • Cup parsnip into bite-sized chunks. • Place peeled pumpkin pieces, parsnip and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, drain chickpeas. Finely chop garlic. • Place plant-based butter and 1/2 the garlic in a small bow. Mash together with a fork, then set aside.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Moroccan curry paste, tomato paste and remaining garlic until fragrant, 1 minute. • Add chickpeas, 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.

• Meanwhile, place flatbreads on a second lined oven tray. Brush each with garlic butter and season with salt. • Bake until warmed through, 5-8 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-4 minutes. Set aside.

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

• Divide Moroccan chickpea and pumpkin soup between bowls. • Top with almonds and serve with garlic flatbreads. Enjoy!