Spiced coconut quinoa with pumpkin, beetroot and kale crisps

1 Preheat the oven to 180°C/160°C fan/gas 4. Rinse the quinoa in cold water.

2 Peel and chop the butternut squash and beetroot into 1cm pieces, then place on a baking tray and drizzle over 1 teaspoon of the olive oil, thyme and season with black pepper. Bake in the oven for 20 min.

3 Place the coconut milk, garam masala and quinoa in a pan with 1/3 cup water, bring to the boil and simmer for 15-20 min, until the liquid has been absorbed, then turn off the heat. Season with black pepper. Meanwhile, roughly chop the kale, removing the tough stalks. Drain the chickpeas.

4 Place the kale and the chickpeas separately on a baking sheet, season with black pepper. Drizzle over the remaining olive oil, evenly coating the kale and chickpeas and place into the oven for 10 min. Check after 5 min and shake the baking sheet to prevent burning.