Chermoula-Spiced Chickpeas

While the pumpkin is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and enough water to cover. Stir to combine and set aside until serving. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Drain and rinse the chickpeas. Halve the cherry tomatoes. Roughly chop the parsley.

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the butter and remaining onion and cook, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and cook, stirring, until softened, 2-3 minutes. Add the passata and stir to combine. Simmer until thickened, 2-3 minutes. Season to taste with salt and pepper. TIP: Add a dash of water to loosen the mixture if you like!

Stir the roasted pumpkin and almonds and baby spinach through the couscous. Season to taste with salt and pepper. Set aside. Drain the pickled onion. Place the pickled onion, cherry tomatoes and parsley in a bowl. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.