Chickpea Earth Bowl

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 1cm cubes.

Heat a medium frying pan/saucepan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. One toasted transfer to a bowl for later and set aside.

Pop your frying pan back on medium high heat and add a drizzle of oil. Add the garlic and fry for until fragrant, 1 minute. Add the chickpeas and smoked paprika and cook for 1 minute more. Pour in the chopped tomatoes and season with salt, pepper and a pinch of sugar. Bring to the boil, and simmer until thickened, 5-6 mins.

Meanhwhile, fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film.Leave to the side for 5 mins or until ready to serve. Pop the yoghurt in a bowl and stir in half the mint, season with salt and pepper.