Warm Chickpea and Quorn Pieces Harissa Stew

For the stew:

1. Heat the oil in a large saucepan over a medium heat. Cook the onion, red pepper, aubergines, garlic and salt together for 10 minutes or until starting to soften.
2. Stir in the Quorn Pieces and harissa. Cook for 3 minutes, stirring, until everything is well coated. Stir in the chopped tomatoes, vegetable stock, tomato passata and chickpeas, then bring to a simmer and reduce the heat to medium-low. Cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened.

For the tahini sauce:

1. Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.

To serve:

1. Divide the stew between 6 bowls, drizzle with the tahini sauce and top with feta, pine nuts and coriander.