To start, chop up a garlic clove and whack into a pan with a glug of olive oil, your plant-based mince, 1 tsp sugar, 1 tsp smoked paprika and 1 tsp cinnamon. Break up and fry until crispy. Set aside and cover with foil.

Next, finely chop your onion and 2 garlic cloves. Heat a glug of oil and fry the onion and garlic for 5 minutes.

When soft, add 2 tsp paprika, 1 tsp cinnamon, 1 tsp sugar, a sprinkle of salt and your cumin. Mix together.

Next, toss in your chickpeas with their water and chopped tomatoes and mix. Then add your stock cubes and mix until fully dissolved.

Chop your coriander, add to the tomato mix (saving some for a garnish) then set aside.

In a separate bowl, mix together your tahini, lemon juice, glug of oil, cup of water, salt and pepper. Keep stirring until you have a thick paste and set aside.

Once finished, its time to plate up. Spoon your stew into 4 bowls and drizzle with your tahini paste. Sprinkle over your crispy mince (re-heating in a pan if required) and any leftover coriander leaves then tuck in!