How to make harissa carrots with crispy cumin chickpeas and pearl couscous

Veganuary is here, so get inspired by Julia Platt Leonard’s bright and punchy dish

Make vegetables dinner-time stars with the right spices (Photography by Julia Platt Leonard)

Last January, about a quarter of a million people took part in Veganuary and made the pledge to go vegan for the month.

I’ll bet you a lifetime’s supply of tofu that the figure is a whole lot higher this year, because 2020 is set to be the year of the vegan.

Bookstores are stacked high with new vegan cookbooks and grocery stores can’t introduce vegan products fast enough (vegan parmesan anyone?)