Dice the carrots and sweet potato into bite-sized chunks.
Heat the olive oil in a large deep pan. Add the chopped onion and cook for about 5 minutes. Add the garlic and spices, stir well and cook for 2 minutes. Add a pinch of chilli flakes if you like a bit of extra heat.
Add the carrots and sweet potato. Stir them through and sweat them for 2 or 3 minutes. Then add the tomatoes and veg stock. Bring to the boil. Then turn the heat down and simmer gently until sauce is thick and the veg are soft, about 20 minutes, stirring occasionally.
Add the ground almonds and chickpeas, stir and season to taste, and simmer for a few more minutes.
Serve on cooked couscous. Add chopped parsley and/or mint on top.
