Black Bean & Sweet Potato Stew
With Kale & Harissa
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The quantities provided above are averages only.
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
300
Diced Sweet Potato
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Onion
100
Chopped Kale
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Garlic Clove
1
Spring Onion
50
Harissa Paste
1
Black Beans
1
Vegetable Stock Powder
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and roast on the top shelf of your oven until golden on the outside and soft in the middle, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Heat a large sauce pan on medium heat (no oil) and add the almonds. Toast until golden 2-3 minutes. Tip: Watch the almonds like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.
Put the sauce pan back onto a medium-high heat and add a drizzle of oil. Add the onion and cook for until golden, stirring occasionally. 4-5 minutes. Add the garlic and harissa and cook for a further minute. Pour in the water (see ingredients for amount), veg stock powder and chopped tomatoes. Bring to a boil, reduce the heat to medium, and simmer until it has thickened slightly, 7-8 mins. Stir occasionally
Meanwhile, drain and rinse the black beans in a colander. When the sauce has cooked down, add the black beans and kale stirring occasionally. Continue to simmer until the stew has thickened and the kale stalks are tender, 10-12 mins.
Once the sweet potato is cooked, remove it from the oven and stir it through your stew. Season to taste with salt and pepper. Add a splash of water if it's too thick.
Divide the bean stew between your bowls. Finish with a dollop of Greek yogurt and generously sprinkle on the toasted almonds and spring onion. Enjoy!
