Heat the oven to 200C/180C fan/gas 6. Brush the sweet potato slices with a little oil, arrange in a single layer on a baking tray, then bake for 20-25 mins. Check towards the end to make sure they are not catching – move around if the slices near the edges of the tray are browning faster than the ones in the middle.

For the chickpeas, heat the oil in a large pan over a medium heat and fry the celery for 5 mins, stirring frequently. Add the garlic, curry powder and cumin seeds, stir briefly, then tip in the tomatoes, tomato purée and bouillon. Stir in the chickpeas and frozen spinach, then cover and simmer for 15 mins. Stir in the coriander.

Divide half the chickpeas between six pieces of the sweet potato toast, and serve three toasts per person. Cool and chill the rest to eat another day. To serve, reheat the chickpeas in a pan over a low heat with a splash of water until piping hot. Briefly heat the sweet potato slices in a dry frying pan over a low heat, watching carefully so they don't burn. Will keep chilled for three days. Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.