Sweet Potatoes with Chorizo Chickpeas

Heat the oven to 180°C. Prick the sweet potatoes with a fork, rub with a little oil and place on a baking tray. Slide into the oven and bake for 1 hour, until cooked through. Check your sweet potatoes at 45 mins, as they may take less or more than an hour depending on their size.

Meanwhile, make the spicy chickpeas. Peel and finely slice the garlic. Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!

Add the sliced garlic and cherry tomatoes to the pan and stir for 1 min, they should start to burst. Add the harissa paste and the can of cherry tomatoes. Bubble on a medium heat for 15 - 20 mins.

Throw in the whole jars (or tins) of chickpeas along with their liquid. Add the stock cube and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce a little. Simmer for 5-10 mins until nicely warmed through, then add the juice of half the lemon and season to taste.

Optional: if you're batch cooking the spicy chickpea base for the week, portion it out into Tupperware containers now.

Slice the chorizo into 0.5cm coins, add to a frying pan over a medium-high heat and fry until crisp, around 3 mins. Add half to the spicy chickpeas and stir to combine.

Slice the sweet potatoes in half to open, then spoon the chickpeas into the sweet potatoes. Top with the remaining crispy chorizo, feta and coriander and finish with a squeeze of lime over the top.