Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Drain the chickpeas and tip them into a bowl. Add 1 tbsp olive oil and toss to coat the chickpeas in the oil. Add 1 tsp harissa paste and the maple syrup with a pinch of salt and pepper. Toss again.

Spread the chickpeas out on the lined baking tray. Slide into the oven. Roast for 25 mins till the chickpeas are crisp and have darkened a little. Shake the tray after 15 mins to turn the chickpeas over to help them brown evenly.

Meanwhile, peel and finely chop the onion. Place a large pan on a medium heat and add 1 tbsp olive oil, the onion and a pinch of salt and pepper. Pop a lid on the pan. Fry, stirring occasionally, for 5 mins till the onion is glossy but hasn’t picked up too much colour. If it starts to brown, turn the heat down and add a few tbsp water.

Meanwhile, trim and peel the carrots. Halve them and slice into half moons. Trim and chop the courgette to match. Dice the tomatoes. Fill and boil your kettle.

Add the chopped veg to the onion, season with a little more salt and pepper. Pop the lid back on and fry, stirring often, for 6-8 mins till the veg are glossy and the tomatoes have started to soften and become pulpy.

Tip in the couscous and stir well to mix. Pour in 500ml hot water from the kettle. Bring to the boil, then take the pan off the heat. Clamp on a lid and set aside for 10 mins. The couscous will absorb the water and become tender.

While the couscous soaks, finely grate the zest from the lemon. Finely chop the parsley and coriander leaves and stalks. After 10 mins, check the couscous and drain off any excess water. Stir in the lemon zest and most of the chopped herbs. Add a squeeze of lemon juice and stir to mix. Taste and add a pinch more salt and pepper or a squeeze more lemon juice, if needed.

Divide the couscous between four warm plates or bowls. Spoon over the crispy roast chickpeas and top with spoonfuls of soya yogurt. Garnish with the remaining chopped herbs and serve.