Chicken, Black Bean and Sweet Potato Harissa Stew

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 diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins.

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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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.

Taste and season with salt and pepper if needed. Add a splash of water if the stew is a little too 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!