Chermoula-Spiced Chickpea & Veggie Stew

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook carrot, capsicum, onion and sliced leek, stirring, until tender,  
5-6 minutes.
• Add chickpeas, chermoula spice blend and garlic & herb seasoning and 
cook until fragrant, 2 minutes.
• Reduce heat to medium, then add diced tomatoes with garlic & onion, the 
brown sugar and plant-based butter. Simmer until slightly thickened,  
4-5 minutes. 
• Stir through baby spinach leaves and lightly mash chickpeas with a fork.

• While the chickpeas are simmering, slice mini flour tortillas into quarters.
• Divide tortillas between two lined oven trays (don’t worry if they overlap). 
Drizzle with olive oil and season with salt. Turn to coat.
• Bake tortilla chips until lightly golden and crispy, 8-10 minutes. 

TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!