Spiced Tomato Chickpea Bowl

Place the potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

When the veggies have 10 minutes remaining, drain and rinse the chickpeas. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chickpeas, stirring until slightly golden, 3-4 minutes. Reduce the heat to medium, then stir in the passata, Aussie spice blend, plant-based butter, brown sugar and the water. Simmer until thickened, 3-4 minutes. Season to taste

While the chickpeas are cooking, trim and thinly slice the snow peas lengthways. Finely chop the chives.

In a medium bowl, combine the snow peas, deluxe slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Add 1/2 the chives, then toss to coat. Season to taste.