Spiced Chickpea Cottage Pie

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Drain and rinse the chickpeas in a sieve, then pop a quarter of the chickpeas into a bowl and mash with the back of a fork. Trim and thinly slice the spring onions.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the carrot and cook, stirring occasionally, until it softens, 7-8 mins. Add the tomato puree, harissa spice mix, chermoula spice and chickpeas (both whole and crushed). Mix together and cook for 1 min. Add the vegetable stock paste and chopped tomatoes. Season with salt and pepper, stir well and cook until thickened, 3-4 mins.

Once the potatoes are cooked, return them to the pan and mash with a potato masher until smooth. Add the chopped spring onion. Season to taste with salt and pepper (add a knob of butter and a splash of milk if you have some). Transfer the chickpea filling to an ovenproof dish and top with the mash. Spread with the back of a spoon to completely cover the filling. Grate over the cheese. Bake on the top shelf of your oven until the pie is golden, 15-20 mins.

Meanwhile, chop the broccoli into florets (like small trees). Spread the broccoli evenly on a baking tray and drizzle over some oil. Season with salt and pepper and sprinkle over the flaked almonds. Roast on the middle shelf of your oven until the broccoli is tender and crispy and the almonds are golden, 12-15 mins.