Step 1

Preheat the oven to 200C/180C Fan/Gas Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour.

Step 2

Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature.

Step 3

Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside.