Middle Eastern Style Veggie Harissa Tacos

Meanwhile, trim the aubergine, then cut into roughly 2cm pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips, then halve widthways.

Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf to roast until golden and tender, 25-30 mins. Turn the veg and wedges halfway through.

While everything roasts, drain and rinse the black beans in a sieve. Put half of them into a bowl and roughly mash with the back of a fork.

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

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Pour in the water for the sauce (see pantry for amount), veg stock paste, black beans (both whole and crushed) and harissa paste (add less if you'd prefer things milder).

Season with salt and pepper. Bring to the boil and simmer until thickened, 5-7 mins.

When 2 mins of roasting time remain, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

Once the beans are cooked, taste and season again if needed. Add a splash of water if it’s a little thick.