Heat the oven to 180c. Take a flan dish and add a little plant-based milk, such as almond milk, to the base. Put the shallots, squash, red peppers and aubergine in a bowl and add the spices, garlic and four tablespoons of water. Mix well and then place in a roasting tin and cook for 20 minutes.
Put the ginger, chickpeas, chopped coriander, toasted almonds and pistachios in a bowl and mix together. Add to the roasted vegetables once they're cooked.
Lay a couple of sheets of filo pastry in the flan tin then brush some more plant based milk on the filo before adding another two sheets.
Add the roasted veg to the flan tin, then fold over the filo pastry. If it doesn't completely cover the veg, place another couple of sheets in folds and crinkle over the top. Brush some plant based milk over the pastry and then bake in the oven for 40 minutes.
Serve with your selection of veg. I served mine with tender stem broccoli and new potatoes.