Put the roast peppers, onion and garlic in to a food processor and blitz until smooth.
Heat a good glug of olive oil in a heavy-bottomed pot or pan.
Add pepper mixture and cook on low for 2 minutes.'
Add harissa paste and stir to combine
Add dried spices and cook for another minute.
Add chopped tomatoes and passata.
Add chickpeas and water and cook on low for 7-10 minutes.
Taste and season.
Add couscous and spinach and cook for another 3-5 minutes.
Add half the parsley and stir. Take off the heat.
Serve with a dollop of vegan (or regular) natural yogurt or cashew cream and fresh parsley.