Diced Sweet Potato
Rose Harissa Paste(ContainsSoya)
Vegetable Stock Pot(ContainsCelery, Sulphites)
Finely Chopped Tomatoes with Onion and Garlic
Water for the Sauce
Preheat your oven to 200°C. Pop the sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and roast on the top shelf of your oven until golden on the outside and soft in the middle, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Heat a large sauce pan on medium heat (no oil) and add the almonds. Toast until golden 2-3 minutes. Tip: Watch the almonds like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.
Put the sauce pan back onto a medium-high heat and add a drizzle of oil. Add the onion and cook for until golden, stirring occasionally. 4-5 minutes. Add the garlic and harissa and cook for a further minute. Pour in the water (see ingredients for amount), veg stock pot and chopped tomatoes. Bring to a boil, reduce the heat to medium, and simmer until it has thickened slightly, 7-8 mins. Stir occasionally
Meanwhile, drain and rinse the black beans in a colander. When the sauce has cooked down, add the black beans and kale stirring occasionally. Continue to simmer until the stew has thickened and the kale is tender, 10-12 mins.
Once the sweet potato is cooked, remove it from the oven and stir it through your stew. Season to taste with salt and pepper. Add a splash of water if it's too thick.
Divide the bean stew between your bowls. Finish with a dollop of Greek yogurt and generously sprinkle on the toasted almonds and spring onion. Enjoy!