
600g sweet potatoes (peeled weight), cut into large chunks
250g cous cous
100g oven roasted red peppers diced
400g kidney beans, drained and rinsed
2 tbsp plain flour
2 tsp smoked paprika
1 tsp ground cumin
1tspn harissa
2 tbsp roughly chopped coriander
1 tbsp olive oil
125g bunch spring onions