Italian Pesto Chickpea Veggie Bowl

• While the vegetables are roasting, finely chop the brown onion. Drain and rinse the chickpeas (see ingredients).

• Heat a medium saucepan over a medium-high heat. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 13-15 minutes, or until the risoni is 'al-dente' and the water has absorbed.

TIP: Add a splash more water if the risoni looks dry!

• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. • Add the chickpeas, diced tomatoes with garlic & onion, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.

• Gently stir through the butter, basil pesto, roasted vegetables and baby spinach leaves to the frying pan. Season to taste.