Lovely lighter DINNERS

Whip up a healthy and nutritious meal

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Summer veg and harissa stew

Like a hearty vegetable one-pot, but not as heavy - and the harissa adds a rich smokiness.

SERVES 4-6 PREP 20 mins COOK 30 mins

1 Heat the oven to 200C Fan/Gas 7. Scatter the aubergine and red pepper on a large baking tray and drizzle with 1tbsp oil. Roast for 15 mins.

2 Put the remaining oil into a large saucepan. Add the onion and cook over a medium heat for 5 mins. Add the garlic and courgettes, and cook for a further 2 mins. Stir in the harissa, tomato puree and cumin. Once the veggies have roasted, add to the pan.

3 Add the chickpeas, mixing to coat.Stir through the chopped tomatoes and stock, and simmer for 30 mins until it thickens. Add half the parsley, and serve with flatbreads, yogurt and extra parsley.