Harissa Sweet Potato and Butter Bean Stew
with Bell Pepper, Dill and Garlic Ciabatta Dippers
- Cereals containing gluten
- Celery
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Our Harissa Sweet Potato and Butter Bean Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
Ingredients
200 grams
Diced Sweet Potato
½ sachet(s)
Chermoula Spice Mix
1 unit(s)
Bell Pepper
(May be present: Celery)
3 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains: Celery)
50 grams
Harissa Paste
(Contains: Sulphites)
1 bunch(es)
Dill
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula.
c) Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then cut in half widthways.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large saucepan on high heat. Once hot, add the pepper and fry until just soft, 3-4 mins.
d) Meanwhile, drain and rinse the butter beans in a sieve. Halve the ciabatta and lay it onto another baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
a) Once the pepper has softened, reduce the heat to medium-high, then add the remaining garlic and stir-fry for 30 secs.
b) Add the passata, veg stock paste, harissa paste, remaining chermoula (use less if you'd prefer things milder) and the sugar and water for the sauce (see pantry for both amounts).
c) Stir in the butter beans and season with salt and pepper.
d) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.
a) Pop the ciabatta onto the middle shelf of your oven until toasted, 4-5 mins.
b) Roughly chop the dill (stalks and all).
a) When everything's ready, stir the roasted sweet potato and half the dill into the stew.
b) Taste and add more salt and pepper if needed.
c) Cut the garlic ciabatta diagonally into triangles.
a) Share the harissa stew between your bowls.
b) Crumble over the Greek style salad cheese and garnish with the remaining dill.
c) Serve the garlic ciabatta dippers on the side.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A warming, spice-forward stew with rich depth; the dill and crumbled cheese add a pleasing finishing touch.
- Ease of prep: Straightforward and quick to pull together, with roasting the sweet potato and simmering the stew running comfortably in parallel.
- Suggestions: Use three-quarters of the spice and harissa if you prefer a milder heat, and add a dollop of natural yoghurt or crème fraîche to balance the spice. Adding a green vegetable such as spinach, courgette, or tenderstem broccoli, or stirring in an onion, can add colour, texture, and extra depth to the sauce. If the stew seems too thin, reduce the water to around 100ml and simmer a little longer than stated to reach the right consistency.
- Next-day meals: Leftovers reheat well the following day, and the stew also blends into a satisfying spicy soup; serving it over couscous or rice makes it more substantial for a second meal.
- Portions: Many found one ciabatta between two people on the lean side; an extra roll or a side of couscous, rice, or boiled potato helps make the meal more filling.
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