Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes and peppers in half, then put them in a large baking tray.
3. Cut the carrots into 3 cm chunks.
4. Cut the onion in half (leave the skin on), and put these between the tomatoes, cut-side facing downwards. Tuck in the carrot chunks, chilli (if used) and garlic cloves (with skin on). Drizzle with oil, then bake for 25-30 minutes, until the vegetables are tender.
5. Remove the pan from the oven and let the veggies cool. When cooled, discard the skins of the onion, red pepper, chilli and garlic. Also, deseed the chilli, if used.
6. Transfer the tomatoes, one pepper, onion and garlic into a liquidiser and process it into a thick sauce. Add the herbs and whiz again for a few seconds. Cut the carrot into small cubes, the other red pepper into thin slices – set these aside. You can chill the sauce and the chopped roasted vegetables if you like.
7. Meanwhile (or when you’re ready to make the stuffed sweet potatoes), cut the sweet potatoes in half, then put them onto a baking tray.
8. Spray them lightly with oil then bake them in the oven until soft ( you could do this on the lower shelf, whilst the tomatoes are cooking on the top shelf). Let them cool slightly , then scrape out the flesh.
9. Heat the tomato sauce in a sauce pan. Add the stock cube and the sweet potato flesh, then mash it slightly with a fork. Add a drop of water in order to get a thick sauce. Add the drained chickpeas, keep stirring. You should get a very thick mash. Finally stir in the carrot cubes and the red pepper slices.
10. Fill the potato skins with the mash and bake in the oven for 15 minutes or so. ( You can add some grated vegan cheese, if you like - or, for a vegetarian version, proper cheese of your choice).