Chicken, Black Bean and Sweet Potato Harissa Stew
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Chicken, Black Bean and Sweet Potato Harissa Stew

Chicken, Black Bean and Sweet Potato Harissa Stew

with Spinach, Flaked Almonds and Yoghurt

Extra spicy

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

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

(Contains Celery)

100 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3338 kJ
Energy (kcal)798 kcal
Fat21.7 g
of which saturates4.9 g
Carbohydrate89.1 g
of which sugars35.5 g
Protein54.7 g
Salt4.47 g
Always refer to the product label for the most accurate ingredient and allergen information.



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 chunks 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 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.



Step 3 MOD: If you’ve chosen a higher protein version, add the chicken to the pan before the garlic. Fry, 5-6 mins, then add the garlic and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.