Finely chop the shallot and add to a large saucepan with the olive oil.

Season with salt and pepper and fry on a medium heat for 2 minutes.

Peel the sweet potato and dice into 1cm cubes.

Finely chop the garlic then peel and grate the ginger and add to the pan along with the sweet potato.

Cook for another 2 minutes then add the cumin, cinnamon, tomato paste and maple syrup and cook for a further 2 minutes.

Next add the tinned tomatoes and vegetable stock, bring to the boil then turn down to simmer for 20 minutes.

Add the chickpeas and cook for a final 5 minutes.

Serve with a scattering of chopped coriander.