Chermoula Chickpeas & Sweet Potato

• While sweet potato is roasting, thinly slice red onion. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch half the onion in your hands, then add it to the pickling liquid. Add enough water to just cover onion, then set aside. • Finely chop garlic. Roughly chop baby spinach leaves. • Drain and rinse chickpeas. • Halve snacking tomatoes.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic, until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. Add couscous and another drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl. • Add fetta cubes, mashing to combine. Stir in Greek-style yoghurt. Season with pepper. • Fluff couscous up with a fork and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining onion, stirring, until softened, 3-4 minutes. • Add chermoula spice blend and cook until fragrant, 1 minute. Add chickpeas and cook, stirring, until softened, 2-3 minutes. • Add the butter, the brown sugar and tomato paste, stirring to combine. Simmer until thickened, 2-3 minutes. Season to taste. Stir through roasted sweet potato.

TIP: Add a dash of water to loosen the mixture, if you'd like!

• While chickpea mixture is simmering, roughly chop parsley. • Drain pickled onion. • In a medium bowl, combine parsley, pickled onion, snacking tomatoes and a drizzle of olive oil. Season to taste and set aside. • To the saucepan with couscous, stir through baby spinach. Season to taste.