Spiced Chickpea & Pumpkin Buddha Bowl

While the pumpkin is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.

Finely chop the garlic. In a medium bowl, combine the shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar. In a second small bowl, combine the garlic dip and a splash of water. Set aside.

When the pumpkin has 10 minutes cook time remaining, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the garlic, chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.

Add the chickpeas (including the liquid), plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes. Cover to keep warm.