Black Bean and Sweet Potato Harissa Stew
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Black Bean and Sweet Potato Harissa Stew

Black Bean and Sweet Potato Harissa Stew

with Spinach, Flaked Almonds and Yoghurt

This delicious Black Bean and Sweet Potato Harissa Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Veggie
Allergens:
Celery
Milk
Nuts

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
DifficultyMedium

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains Celery)

75

Greek Style Natural Yoghurt

(Contains Milk)

100

Baby Spinach

300

Diced Sweet Potato

1

Finely Chopped Tomatoes with Onion and Garlic

1

Onion

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Garlic Clove

1

Spring Onion

50

Harissa Paste

1

Black Beans

Not included in your delivery

200

Water for the Sauce

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Nutritional information

Energy (kcal)573 kcal
Energy (kJ)2398 kJ
Fat19.7 g
of which saturates4.3 g
Carbohydrate72.2 g
of which sugars31.1 g
Protein23.2 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Medium Saucepan
Sieve

Instructions

Roast the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the diced 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, 20-22 mins. Turn halfway through.

Get Prepped
2

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Heat a large saucepan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer to a small bowl and set aside.

Start your Harissa Stew
3

Put the saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the onion and cook until softened, 4-5 mins. Add the garlic and harissa paste, then cook for 1 more min.
Pour in the water for the sauce (see ingredients for amount), veg stock paste and chopped tomatoes. Bring to a boil, then reduce the heat to medium. Simmer until thickened, 7-8 mins, stirring occasionally.

Add the Beans
4

Meanwhile, drain and rinse the black beans in a sieve.
When the sauce has thickened, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 10-12 mins.

Bring on the Veg
5

Once the sweet potato is cooked, remove from the oven and stir into your 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.

Time to Serve
6

When ready, divide the harissa stew between your bowls.
Finish with a dollop of yoghurt and generously sprinkle the toasted almonds and spring onion over the top. Enjoy!