Chop the onion and garlic and put in a casserole dish with the olive oil. Sizzle for 1 minute over a medium heat, then stir in the dried herbs. Add the red wine and allow to bubble down.

Tip in the chickpeas (including the water), lentils and tomatoes. Season with salt and pepper and allow to simmer down for up to 45 minutes (the longer the better).

Meanwhile, make your bechamel. Melt the butter in a saucepan over a medium heat and stir in the flour. Sizzle for 1-2 minutes, then turn off the heat. Grab a whisk, and start gradually adding the milk, whisking all the time. When you've added all of the milk, turn the heat back on and continue whisking until the sauce has thickened. Turn the heat off.

Slice the courgettes widthways into 0.5cm slices. In a large ovenproof dish, layer chickpea mix, sliced courgette, chickpea mix then sliced courgette.