Preheat your oven to 240°C/220°C fan/gas mark 9.

Cut the sweet potato into 1cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula.

Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then cut in half widthways.Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on high heat. Once hot, add the pepper and fry until just soft, 3-4 mins. 

Meanwhile, drain and rinse the cannelini beans in a sieve. Halve the ciabatta and lay it onto another baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Once the pepper has softened, reduce the heat to medium-high, then add the remaining garlic and stir-fry for 30 secs.

Add the passata, veg stock paste, harissa paste, remaining chermoula (use less if you'd prefer things milder) and the sugar and water for the sauce (see pantry for both amounts).

Stir in the cannelini beans and season with salt and pepper. Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

Pop the ciabatta onto the middle shelf of your oven until toasted, 4-5 mins.

Roughly chop the dill (stalks and all).

Crumble the Greek style salad cheese.

When everything's ready, stir the roasted sweet potato and half the dill into the stew. Taste and add more salt and pepper if needed.

Cut the garlic ciabatta diagonally into triangles.

Share the harissa stew between your bowls.

Sprinkle over the Greek style salad cheese and remaining dill.

Serve the garlic ciabatta dippers on the side.

Enjoy!