A warming and satisfying dish perfect for the season as it starts to turn.

Preheat the oven to 180℃/gas mark 4

Roll out the pastry and line an 28×21 cm (11″ x 8″) oblong baking tin and place in the fridge to chill.

Heat 1 tablespoon olive oil in a medium frying pan, add 1 teaspoon of fresh ginger and 1/4 teaspoon turmeric, stir in the onions and slowly cook for 20 minutes on a low heat until are soft, dark and caramelised texture. 

Once cooked transfer to a bowl, you will use this frying pan to heat the chickpeas so no need to wash.

Place the sweet potato and the broccoli onto a baking tray. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon ground tumeric and a sprinkle of sea salt, massage together with clean hands. Now separate out the broccoli and set it aside. Bake the coated sweet potato in the preheated oven for 12 minutes.

Heat 1 tablespoon oil in the medium frying pan, add 1 teaspoon chopped fresh ginger, 1/4 teaspoon turmeric and 5 tablespoons tomato passata/chopped tinned tomatoes, cook for a minute to allow the flavours to come together.

Now to assemble the tart.

Take the prepared chilled pastry case out of the fridge
Spoon the caramelised red onions over the base of the pastry, then spoon the cooked chickpeas evenly on top, then layer on the broccoli and the sweet potato cubes.

Sprinkle over a pinch of chilli flakes if you want to add a little chilli heat.

Bake in oven for 20 minutes.

Serve with a generous drizzle of lime yogurt or tofu citrus dressing (see above).