Add a splash of olive oil to a large saucepan or casserole pot on a medium heat. Add the onion, carrot and red pepper. Cook for 10-15 minutes or until the onion is caramelised.
Next stir in the garlic and smoked paprika. Cook for a few minutes, adding an extra splash of oil if necessary.
Add the tinned tomatoes to the pot. Then fill 3/4 of the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices before pouring the water into the pot.
Next add the chickpeas (with all their juices), tapenade, tomato purée and pinches of salt and pepper. Stir well and bring to a simmer. Then lower the heat a touch and cover loosely with a lid. Leave to bubble away for 20-30 minutes or so - until the sauce thickens - stirring occasionally.
Meanwhile, add the couscous to a large mixing bowl. Pour in the vegetable stock and stir, then cover with a plate and leave to soften.
Next cook the broccoli in boiling water until tender, then drain.
Add the lemon juice and miso to a small bowl, then stir until well combined and set aside.
Remove the lid from the pot. If the sauce is thinner than you’d like, increase the heat and let it simmer away for a few more minutes, then remove it from the heat and stir in the lemony miso mixture. Finally, season to taste with more salt and pepper, if necessary.
To serve, first uncover the couscous and fluff with a fork, then add it to bowls, followed by the chickpea stew and broccoli. Top with yoghurt, an extra drizzle of olive oil, mint leaves and freshly ground black pepper. Enjoy!