Sweet potato roti, chickpeas, tomato and cumin

1 Peel and dice the sweet potatoes, then cook in boiling salted water. Drain, allow to cool, then mash finely with a fork.

2 Mix in the flour, salt and pepper to form a sticky dough. Cover and allow to firm up in the fridge for 30 minutes.

3 Meanwhile, put the oil in a pot and add the garlic and cumin. Cook gently for two to three minutes, then add the tomatoes.

4 Bring to a simmer, then crumble in the stock cube, add the honey and the chickpeas. Simmer for 15 minutes, season and keep warm.

5 Divide the sweet potato dough into four, then roll out on a floured surface; it will take quite a bit of flour.

6 Heat a dry non-stick pan, then one by one cook the roti for two minutes on each side until crisp and golden.

7 Brush with the melted butter and keep them warm.

8 To serve, divide the roti on to warm plates, spoon the chickpeas on top, followed by a squiggle of yogurt and the fresh coriander.