Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm chunks (no need to peel). Trim the parsnips, then slice on a diagonal into rounds about 1cm thick (no need to peel). 

Pop the sweet potatoes and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 25-30 mins. Turn halfway through.

In the meantime, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, deseed, then finely chop.

Zest and quarter the lime into wedges. Finely chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large, deep saucepan on medium heat. 

Once hot, add the pepper chunks and fry until softened, stirring occasionally, 8-10 mins. 

Once the pepper has softened, add the garlic, ginger puree, turmeric and half the chilli (add less if you'd prefer things milder). Season with salt and pepper. Fry until fragrant, 1-2 mins. 

Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil. 

Add the chickpeas, reduce the heat and simmer until the soup has thickened and the chickpeas are tender, 6-7 mins. 

When everything's cooked, stir in the roasted veg, half the lime zest and a good squeeze of lime juice.

Taste and season with more lime juice, salt and pepper if needed. Add a splash of water if it's a little thick.

Share the veggie moqueca between your bowls.

Top with the coriander and remaining lime wedges for squeezing over.

Sprinkle over the remaining lime zest and chilli to finish if you'd like to.