Chorizo, Black Bean and Sweet Potato Harissa Stew
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Chorizo, Black Bean and Sweet Potato Harissa Stew

Chorizo, Black Bean and Sweet Potato Harissa Stew

with Pepper, Flaked Almonds and Yoghurt

This Chorizo, Black Bean and Sweet Potato Harissa Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Extra spicy

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


serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

50 grams

Harissa Paste

(Contains Sulphites)

½ sachet(s)

Chermoula Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3559 kJ
Energy (kcal)851 kcal
Fat35.4 g
of which saturates10.2 g
Carbohydrate93.7 g
of which sugars39 g
Protein33.7 g
Salt6.82 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan


Roast the Sweet Potato

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm chunks (no need to peel). Cut the pepper into 1cm thin strips.

Pop the sweet potato chunks 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, 25-35 mins. 

Get Prepped

After 10 mins of cooking, turn the sweet potato and add the pepper to the tray, toss in oil and season with salt and pepper. 

Return the tray to the oven for the remaining time.

The the veg roasts, peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve.

Start your Stew

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the chorizo and fry, 3-4 mins.

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

Stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat.

Simmer, stirring occasionally, until slightly reduced, 7-8 mins.

Bring on the Beans

When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins.

Add the Veg

Once the veg has finished roasting, remove from the oven and stir through the stew.

Taste and season with salt and pepper if needed. Add a splash of water if the stew is a little too thick.


When ready, share your harissa stew between your bowls and top with a dollop of yoghurt.

Sprinkle over the toasted almonds to finish.