Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.

Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.