Black Bean and Sweet Potato Harissa Stew
with Spinach, Flaked Almonds and Yoghurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
50 grams
Harissa Paste
(Contains Sulphites)
½ sachet(s)
Chermoula Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
100 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic, harissa paste and chermoula spice mix (add less of both if you'd prefer things milder). Cook until fragrant, 1 min.
Stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat.
Simmer, stirring occasionally, until slightly reduced, 7-8 mins.
When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins.
Once the sweet potato is cooked, remove from the oven and stir through the stew.
Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Season to taste with salt and pepper. Add a splash of water if the stew is a little thick.
When ready, share your harissa stew between your bowls and top with a dollop of yoghurt.
Sprinkle over the toasted almonds to finish.
Enjoy!
