Heat your oven to 190°C/Fan 170°C/Gas 5. Cut the sweet potato into 2cm cubes. Halve the red pepper and scoop out the seeds. Chop into rough chunks. Place the sweet potato cubes and pepper in a roasting tin or baking tray. Add 1 tbsp olive oil and season with salt. Toss the veg to coat in the oil.

Cut the cherry tomatoes in half. Place them in a separate roasting tin or baking tray, cut-side up. Sprinkle the tomatoes with 1 tsp of the sugar and a pinch of salt.

Roast the sweet potatoes, peppers and cherry tomatoes in the oven for 25 mins. Turn the sweet potatoes over halfway through cooking.

While the veg roast, peel and finely chop the onion. Warm 1 tbsp olive oil in a medium pan over a low heat. Add the onion. Cook till it's soft and translucent, around 10 mins.

Peel and grate or crush the garlic. Halve the chilli and scoop out the white pith and seeds. Finely chop it. Pick the parsley leaves from the stalks.Set the leaves to one side. Chop the stalks. Drain the chickpeas and rinse under cold water.

Add the garlic, chilli, parsley stalks, chickpeas, 2 cloves and ½ tsp each cinnamon and ground ginger to the onion. Grate in ¼ of the nutmeg. Add the tinned tomatoes. Crumble in the stock cube and stir in the remaining sugar. Season with salt and pepper. Simmer gently for 15 mins.

Add the roast sweet potatoes, pepper and cherry tomatoes to the chickpea mix and stir well. Taste for seasoning, and add more salt and pepper if it needs it. Simmer for 5 more mins while you roast the tortillas.

Tear the tortillas into pieces. Place them into the now-empty roasting tins. Roast in the oven for 3-4 mins, till slightly crispy but not totally dry.

Divide the tortilla pieces between two plates. Top with the tomato and chickpea mix. Finely chop the parsley leaves and sprinkle over the top. Add a generous dollop of yogurt to each plate and dig in.