Chop the carrots and courgette into 2cm pieces. Peel and roughly chop the garlic, then remove the parsley stalks and finely chop. Heat 1 tbsp of olive oil in a pan over a medium heat and fry the carrot and parsley stalks with a big pinch of salt for 8 mins until tender. Add the garlic and courgette, and cook for a further 2 mins until aromatic. Whilst the beans are cooking, drain and slice the roasted peppers.

To the pot add the beans and their juices, harissa, tinned tomatoes and roasted peppers. Bring to the boil and reduce to a simmer, cooking for 10 mins, then mix through the parsley.

Heat bread according to package instructions.

Serve the beans in a bowl, topped with a swoosh of yoghurt, drizzle of oil and scattered with parsley leaves.