Pre-heat oven to 200˚c.

Peel, halve and slice the red onion into thick half moon slices. Halve the squash and reserve the seeds, then slice into 2cm thick slices. Smash and roughly chop the garlic.

Arrange the squash and onion on a baking tray and drizzle over the 3 tablespoons of the olive oil. Then sprinkle over the chopped garlic, paprika, cinnamon, sugar, thyme and 1 teaspoon of salt. Work the tray contents with your hands until the veggies are evenly coated. Place in the oven and roast for 20 minutes.

Whilst the vegetables are roasting, select a large flat roasting tin to cook your bake. Grease and flour the tin, then roll your dough out in the shape of the tin until it is roughly 1 cm thick. Place the dough on the tin and trim any trailing edges.

Pour the chickpeas into a bowl and lightly crush about 2/3rd of the chickpeas into a rough paste. Spread this paste onto the pastry, leaving a rough 3 cm border.

Once the squash and onion have finished roasting, remove from the oven and tip onto the pastry, keeping the border in tact. Slice the red chilli into thin circles and sprinkle over the top of the veggies along with the rest of the chickpeas.

Brush the border of the pastry with the remaining tablespoon of olive oil and then place the pastry into the oven. Roast for 15 minutes until the pastry begins to turn golden and crisp on the border.

Serve the pastry with the lemon juice drizzled over the vegetables. Garnish the dish with chopped parsley and any of the roasted squash seeds.