Preheat the oven to 180C (350F), and line a baking dish with baking paper and set aside. 

Place the carrot, zucchini, chickpeas, cherry tomatoes, garlic, thyme leaves, basil and parsley in the baking dish. Pour over the olive oil and sprinkle with salt and pepper, and toss to coat all the vegetables evenly. 

Place the baking dish in the oven for about 40 minutes, stirring about half way through. 

Meanwhile, over a medium heat, heat the olive oil for the sauce in a frypan. Add the onion, chilli and dried thyme, and cook until the onion is translucent, stirring occasionally. 

Add the tomatoes, maple syrup, water and salt and pepper to the pan, and allow to simmer, stirring frequently, until the sauce has cooked down and thickened. Add extra water if it begins to stick to the bottom of the pan (but only a little at a time. You want the sauce to be thick and not runny).

Remove the vegetables from the oven when they are cooked, and pour the tomato sauce into the baking dish. Stir to coat the vegetables with the tomato sauce.

Serve on a bed of greens or rice.