• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Tear kale leaves from the stems then discard stems. • Place potato and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain and rinse half the chickpeas. • Finely chop brown onion and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion and chickpeas, stirring, until softened, 3-4 minutes. • Add garlic, tomato paste and chermoula spice blend and cook until fragrant, 1 minute.

• Add the water, coconut milk and the brown sugar. Stir to combine, bring to a simmer, then cook until slightly reduced, 3-5 minutes. Season to taste.

• Remove saucepan from the heat. Add roasted veggies, gently stirring until combined.

• Divide creamy chermoula chickpea and coconut soup between bowls. • Tear over coriander and sprinkle over bacon bits to serve. Enjoy!