Cheesy Mediterranean Style Chickpea Pie

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Sprinkle over the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.

Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry for 30 secs. 

Stir in the chickpeas, passata, vegetable stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. 

Once the aubergine and pepper have cooked, stir them into the sauce in the frying pan. Stir in the hard Italian style cheese. 

Roast the carrots on the middle shelf until tender, 20-25 mins. Turn halfway through.

Transfer your vegetable filling to an appropriately sized ovenproof dish.

Cover the dish with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow it to stand for 2 mins.