Vegan Chickpea Navarin

Preheat the oven to 220°C (200°C fan). Pat the chickpeas completely dry with kitchen paper. Dice the onion, cut the carrots and turnips into chunks, halve the potatoes, and mince 3 of the 4 garlic cloves, reserving the remaining clove for the gremolata. Combine the lemon zest, parsley, tarragon, and reserved raw garlic in a small bowl to make the gremolata and set aside.

Toss the dried chickpeas with 1 tablespoon of olive oil and half the salt on a large baking tray, spreading them in a single layer.

Roast the chickpeas for 25 minutes until deeply golden and the skins are blistered, shaking the tray once halfway through. Remove from the oven and set aside.

Heat the remaining 2 tablespoons of olive oil in a large, heavy-based casserole or Dutch oven over medium-high heat. Add the onion with a pinch of salt and cook for 7-8 minutes, stirring occasionally, until softened and lightly golden at the edges.

Add the 3 minced garlic cloves and tomato paste to the pot and cook for 2 minutes, stirring constantly, until the paste darkens to a brick-red colour.

Pour in the white wine and scrape up any fond from the base of the pot; cook for 3 minutes until the wine is almost fully reduced.

Add the carrots, turnips, and new potatoes to the pot, stir to coat, then pour in the vegetable stock. Add the bouquet garni, caster sugar, remaining salt, and a generous amount of black pepper. Bring to a boil.

Reduce the heat to low, add the roasted chickpeas, cover with a lid slightly ajar, and simmer for 30 minutes until the vegetables are completely tender and the broth has thickened slightly.

Remove the bouquet garni. Stir in the frozen peas and cook for 3 minutes until heated through and bright green.

Ladle the navarin into deep bowls and scatter generously with the gremolata. Serve immediately with crusty bread.