Cut the onion and aubergine into chunks and the cauliflower into small florets.
Put 1 tbsp olive into the base of a roasting dish.
Add the onion, aubergine, cauliflower, sugar, garam masala, turmeric and chilli flakes.
Drizzle another tablespoon of olive oil over the top and mix well.
Cover with foil and roast for 35 minutes, stirring half way through.
While the vegetables are roasting, put the quinoa and vegetable stock into a pan and bring to the boil. Simmer gently with a lid on for 15-20 minutes, until all the liquid is absorbed. Leave to stand with the lid on until you need it.
After 35 minutes, take the foil off the vegetables, stir in the drained chickpeas and return to the oven uncovered for a further 10 minutes.
Stir in the cooked quinoa and peanus and serve.
If you're lucky enough to have any leftovers they reheat well the next day. Store leftovers in the fridge and then heat them in a dry frying pan stirring frequently until all of the veg is hot right through.