Chop the carrots and courgette into 2cm pieces. Peel and roughly chop the garlic. Finely chop the parsley stalks and set aside the leaves. Drain and slice the roasted peppers.

Heat a glug of olive oil in a large pan set over a medium heat. Add the carrot and parsley stalks with a big pinch of salt and fry for 8 mins until tender. Add the garlic and courgette, and cook for another 2 mins until aromatic.

Add the cannellini beans and their juices along with the harissa, tinned tomatoes and roasted peppers. Bring to the boil then reduce to a simmer for 10 mins. Stir through the fresh parsley leaves.

Heat the pitta following packet instructions.

To serve, divide the beans between bowls and top with a swoosh of yoghurt and a drizzle of olive oil. Finish with any remaining parsley. Serve with the warm pitta.