Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the base and leaves off the cauliflower and slice the cauli into bite-sized florets. Halve the pepper and scoop out the seeds and membrane. Slice into strips. Add the cauliflower florets and pepper to a large roasting tin. Toss with 1 tsp oil and a pinch of salt and pepper. Slide the veg into the oven and roast for 25 mins, turning halfway.

Meanwhile, peel and thinly slice the onions. Peel the garlic cloves and thinly slice them. Peel the turmeric and finely grate it (turmeric stains, so you may want to grate it on a glass chopping board or plate. Protect your fingers by wearing gloves, and your clothes with an apron). Roughly chop the dates into small pieces.

Pour 1 tsp oil into a pan and warm to a medium heat. Add the onions, garlic and grated turmeric. Sprinkle with a little salt and pepper and a pinch of harissa powder (harissa is spicy, so add as much or little as you prefer). Fry for 10-12 mins, stirring occasionally, till the onions have softened.

Pour 250ml boiling water into a jug and crumble in half of the stock cube. Stir well till combined. Drain the chickpeas and rinse with cold water.

Stir the stock and chickpeas into the onions. Add the chopped dates. Continue to cook for 10 mins.

Stir the roasted cauliflower and pepper into the pan. Squeeze in the juice from half the lemon. Taste and adjust the seasoning, if needed, or add a squeeze more lemon. Ladle the stew into a couple of bowls and serve topped with the coriander leaves.