Chermoula-Spiced Chickpeas & Plant-Based Yoghurt

While the sweet potato is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and just enough water to cover. Stir to combine, then set aside. Finely chop the garlic. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas. Halve the cherry tomatoes.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the water and the vegetable stock powder and bring to the boil. Add the couscous and another drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the remaining onion, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and cook, stirring, until softened, 2-3 minutes. Add the butter, brown sugar and passata, stIrring to combine. Simmer until thickened, 2-3 minutes. Season to taste.

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

Stir the roasted sweet potato and baby spinach through the couscous, then season to taste. Set aside. Roughly chop the parsley. Drain the pickled onion. In a medium bowl, combine the parsley, pickled onion and cherry tomatoes. Drizzle with olive oil. Toss to combine, then season to taste.