These harissa roasted tomatoes are sweet, spicy, soft and juicy - serve with cous cous or wild rice.
Pre-heat your oven to 200C/400F/Gas mark 6.
Thinly slice the white onion and place in the bottom of your roasting tin.
Next, de-seed the pepper and cut into large pieces (roughly 1.5 inches in size) then place in the roasting tin on top of the sliced onion.
Cut the tomatoes into halves and quarters - it's nice to leave them different sizes as they will then break down at different rates - and add to the roasting tin along with the other vegetables.
Mix together the olive oil and harissa then spoon over the tomatoes.
Place the roasting tin into the oven and cook for 25 minutes.
Add the chickpeas to the roasting tin and give the vegetables a good mix - they should have softened nicely and the tomato juices should be bubbling in the bottom of the tin.
Season well with salt and pepper.
Place back in the oven and cook for another 10 minutes or until the vegetables are roasted and the chickpeas are hot.
Leave to cool slightly before sprinkling with coriander leaves and serving over rice or cous cous.