The fresh garden flavours of central Italy make this vegan entree sing. Quinoa, cooked with roasted garlic, turmeric and lemon, is tossed with red onion and fresh fennel. On top, saucy chickpeas braised with roasted red peppers, basil and a touch of white wine and lemony zucchini and sweet peppers make this a light but satisfying meal.

Ingredients: Chickpeas (chickpeas, water) • Zucchini • Water • Red bell pepper • Quinoa • Red onion • Fennel • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Olive oil • Baby spinach • Spanish onion • Lemon juice • Roasted garlic (garlic, olive oil) • Coconut milk (coconut, water, guar gum, cellulose gum) • Vegetable concentrate (vegetable broth (water, carrot, celery, onion, leek, parsnip, sweet potato, garlic, fine herbs)) • Parsley • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Chardonnay wine (sulphites) • Sea salt • Basil • Onion powder • Sundried tomatoes (sundried tomatoes, salt) • Garlic powder • Lemon zest • Nutritional yeast • Black pepper • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Turmeric • Crushed red pepper flakes.