Middle Eastern Style Veggie Harissa Tacos

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the middle shelf until golden, 30-40 mins. Pop the aubergine and pepper on the middle shelf to roast until golden and tender, 25-30 mins. Turn both halfway through.

Meanwhile, drain and rinse the mixed beans in a colander. Put half into a bowl and mash with a fork until broken up. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).

While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat. Add the tomato puree and the garlic. Fry until fragrant, 1 min. Pour in the water (see ingredients for amount), veg stock paste, mixed beans (both whole and crushed) and the harissa paste (add less if you don't like heat). Season with salt and pepper. Bring to the boil and simmer until thickened, 5-7 mins.

Meanwhile, pop the yoghurt into a small bowl and add the mint. Season to taste, stir together and set aside. Crumble the feta into small pieces. Pop the tortillas in the oven to warm through for the last 2 mins of roasting time. Once the beans are cooked, taste and season again if needed. TIP: Add a splash of water if it’s a little thick.