Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Drain and rinse the chickpeas in a sieve.

Halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Pop the chickpeas and pepper onto a large baking tray.

Drizzle with oil and sprinkle over the garlic and roasted spice and herb blend. Season with salt and pepper, then toss to coat.

Pop the tomatoes onto a piece of foil with a drizzle of oil and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Place the parcel onto the baking tray alongside the chickpeas and pepper.

When the oven is hot, pop your tray onto the top shelf of your oven and roast until the pepper is cooked and chickpeas are golden, 15-18 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Place the couscous in a medium bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Meanwhile, in a small bowl, mix together the yoghurt and half the chives. Season with salt and pepper. 

When everything's ready, remove the tray from your oven. Drizzle the red pepper chilli jam over the chickpeas and pepper, then toss to coat. 

Fluff up the couscous with a fork, then stir through the pesto, remaining chives and roasted tomatoes.

Share the pesto couscous between your bowls and top with the spiced chickpeas and roasted pepper.

Spoon over the chive yoghurt to finish.

Enjoy!