Heat the oil in a large pot over a medium heat. Add the red onion and cook for a couple of minutes then add the ginger, garlic and chilli and cook for another minute.
Add the aubergine, carrot and sweet potato and cook for 10 minutes until starting to soften. Add the courgette, yellow pepper, cumin, coriander, cinnamon and harissa paste and stir to coat everything in the spices.
Add the chopped tomatoes and vegetable stock to the pot and bring to a boil. Simmer for 15 minutes until all the vegetables are cooked then add the chickpeas, lemon juice and olives. Serve with couscous and fresh coriander.
Nutrition information is an estimate and will vary depending on the exact ingredients used.