Moroccan-style chickpea & sweet potato stew with grains

1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and salt. Cover and cook for 5 minutes, stirring until softened. Add the Baharat seasoning, then cook, uncovered, for 1 minute.

2. Stir in the tomato purée and cook for 30 seconds, stirring continuously, then add the sweet potato and chickpeas and cook for 2 minutes. Add the tomatoes and stock, scraping the bottom of the pan to loosen any pieces on the base. Bring to a simmer for 15 minutes or until the sweet potato is tender.

3. Meanwhile, bring 1L water to the boil. Add the freekeh and quinoa and simmer for 10-12 minutes. Drain and season to taste. Divide the grains between shallow bowls. Top with a large spoonful of stew, a small handful of rocket or coriander and a spoonful of yogurt (or alternative).