Tunisian Tomato & Chickpea Stew

• Meanwhile, boil the kettle. • Finely chop garlic. Thinly slice white and light green parts of leek. Drain the chickpeas. • Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.

• Place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. • When the kumara has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic, chermoula spice blend and Moroccan curry paste and cook until fragrant, 1 minute.

• Add tomato sugo, cream, chickpeas, the butter and brown sugar and stir well to combine. • Bring to the boil, then reduce heat to medium-low and simmer until the stew has reduced slightly, 2-3 minutes. • Stir through roasted kumara and baby spinach leaves until combined and wilted, season with salt and pepper.