Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into around 8 wedges each (no need to peel). Place them on a baking tray, drizzle over 1 tbsp oil and season with a pinch of salt. Toss to coat in the oil, then slide the tray into the oven. Roast the wedges for 35-40 mins turning the wedges over after 20 mins. After 35-40 mins the wedges should be tender and a little charred at the edges.

While the sweet potato wedges bake, make the curried chickpeas. Peel and finely chop the onion. Dice the tomatoes. Place a medium-sized pan on a medium heat. Add ½ tbsp oil and the chopped veg. Season with a pinch of salt and fry for 5 mins, stirring now and then, till the veg are glossy and have started to soften.

While the veg fry, peel and crush or grate the garlic. Halve the chilli and finely chop it, discarding the seeds and white pith for less heat. Finely chop the stalks from the coriander (set the leaves aside for later). Drain the chickpeas.

Stir the garlic, chopped chilli and coriander stalks into the onion. Add 1 tbsp mild curry powder and 1 tsp turmeric. Cook, stirring, for 2 mins. Tip in the chickpeas and pour in 300ml boiling water. Stir and cover the pan with a lid (or use a baking tray if you don’t have a lid). Bring to the boil, then turn the heat down and simmer for 15 mins till the chickpeas are tender and the sauce has thickened a little.

While the chickpeas cook, roughly chop the coriander leaves. Taste the chickpeas and add a pinch more salt if you think they need it.

Arrange the sweet potatoes on 2 warm plates and spoon over the chickpeas. Add a couple of handfuls of salad leaves to the plates. Garnish with the chopped coriander and serve.