Step 1

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Step 2

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

Step 3

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.