Black Bean & Sweet Potato Stew

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 powder 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 stalks are 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.