Harissa Chickpea Bowl

For 2 servings

• Sweet potato, peeled and cubed1
• Olive oil1 tbsp
• Salt and pepperto taste
• Harissa paste1 tbsp
• Tin chickpeas, drained200 g
• Ground cumin1/2 tsp
• Natural yoghurt (or dairy-free)100 g
• Fresh coriander, to serve

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Toss the sweet potato cubes with the olive oil, salt and pepper on a baking tray.

3. 3

   Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned at the edges.

4. 4

   While the sweet potato roasts, heat a small pan over medium heat. Add the chickpeas, harissa paste and cumin. Stir well and cook for 5 to 6 minutes, until the chickpeas are warmed through and coated in the spiced paste.

5. 5

   Divide the roasted sweet potato and spiced chickpeas between two bowls.

6. 6

   Top with a spoonful of yoghurt and scatter with fresh coriander before serving.