Black Bean, Chicken Breast 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 to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Add the garlic, harissa paste and chermoula spice mix (add less of both if you'd prefer things milder) to the chicken. Cook until fragrant, 1 min.

Stir in the chopped tomatoes, veg stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat. Simmer, stirring occasionally, until slightly reduced, 7-8 mins.

When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

Season to taste with salt and pepper. Add a splash of water if the stew is a little thick.