Peel and finely slice the onions. Halve the red peppers and scoop out the seeds and white pith. Slice the peppers into thin strips.

Pour 2 tbsp olive oil into a large pan and warm to a medium heat. Add the onions and peppers and season with a pinch of salt and pepper. Fry for 10-12 mins, stirring occasionally, till the veg have softened.

Meanwhile, peel and slice the garlic. Scrub the new potatoes and chop them into small chunks. Dice the tomatoes into small pieces. Drain and rinse the chickpeas with cold water. Fill and boil your kettle.

Add the garlic to the pan, along with 2 tsp ground cumin and a pinch or 2 of harissa (it’s spicy, so use as much or as little as you prefer). Stir and cook for 1 min. Slide the potatoes, tomatoes and chickpeas into the pan. Pour in 750ml boiling water and crumble in the stock cube. Stir to mix, bring to the boil, then cover the pan with a lid, turn the heat down a little and simmer for 25 mins.

While the stew cooks, pull the leaves and silks off the sweetcorn cobs. Chop a small slice off the base of each cob so they will stand upright on your board. Run your knife down the sides of the corn cobs to slice off the kernels.

When the stew has cooked for 25 mins, stir in the corn kernels. Simmer for 10 mins, till the corn and potatoes are tender. Stir in the baby leaf spinach leaves to wilt them. Grate in the lemon zest and squeeze in the juice. Taste the stew and add more salt or pepper if you think it needs it. Ladle the stew into warm bowls and serve.