Heat the oven to 220 Degrees, then dice up the onion and pepper and cut the florets off the broccoli. Cook the chickpeas in a hot pan for 8-10 minutes, then drain and add to a large bowl, along with the other chopped vegetables. Next, add the oil and soy sauce, mix together and then add all the spices – give these a good stir so they’re well marinated, and then pour it all into an oven proof dish and bake for 20 minutes.

Peel and crush the garlic and add to the vegetable/chickpea concoction, stirring well. Then, bake for a further 15 minutes. Wrap the tortillas in foil and heat in the oven for 6-8 minutes. Remove from the oven, squeeze the lime juice over the mix and serve!