Step 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Halve sweet potato lengthways, then cut each half lengthways into three wedges. Place in a bowl with oil, lemon rind, half the lemon juice, 1 tsp cumin and 1 tsp coriander. Toss to combine. Season. Arrange on lined tray. Bake for 45-50 mins or until golden brown and tender. Cover with foil to keep warm.

Step 2

Meanwhile, heat a greased large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 4-5 mins or until tender. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add harissa paste and remaining cumin and coriander and cook for 1 min or until aromatic. Add tomato and stock. Simmer, stirring occasionally, for 20-25 mins or until mixture thickens and reduces slightly. Stir in the lemon zest and extra lemon juice. Season.

Step 3

Chop 4 sweet potato wedges and place in a food processor with chickpeas, tahini, garlic, remaining lemon juice and ½ cup (125ml) hot water. Process until smooth. Season. Divide the chickpea mixture among serving plates. Top with the remaining sweet potato wedges and mince mixture and serve with yoghurt. Serve with chopped cucumber, mint leaves, coriander leaves and lemon wedges