Put a 30cm non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil and the bay.

Prick and add the whole chilli.

Peel and add the whole garlic cloves.

Scrub the sweet potatoes, slice them into 2cm-thick rounds and add to the pan to cook for 10 minutes, turning halfway.

Pour in the beans (juice and all), and the tomatoes.

Break up the tomatoes with a wooden spoon, then cover the pan and simmer for 10 minutes, or until the sweet potatoes are cooked through.

Remove the lid, turn the heat up, and let it bubble away for a few more minutes, or until the sauce is nice and thick.

Toast the pitta bread.

Season the stew to perfection, then crumble over the feta.

Serve with toasted pitta, for dunking.