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Black Bean and Sweet Potato Harissa Stew

Black Bean and Sweet Potato Harissa Stew

with Spinach, Flaked Almonds and Yoghurt

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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:WW ApprovedUnder 650 caloriesVeggie
Allergens:CeleryMilkNuts

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

10 grams

Vegetable Stock Paste

(ContainsCelery)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

100 grams

Baby Spinach

300 grams

Diced Sweet Potato

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Onion

15 grams

Toasted Flaked Almonds

(ContainsNuts)

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 sachet

Harissa Paste

1 pack(s)

Black Beans

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2282 kJ
Energy (kcal)546 kcal
Fat18.7 g
of which saturates4.1 g
Carbohydrate68.9 g
of which sugars29.1 g
Protein17.4 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Saucepan
Bowl
Sieve
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!