Harissa Sweet Potato and Butter Bean Stew
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Harissa Sweet Potato and Butter Bean Stew

Harissa Sweet Potato and Butter Bean Stew

with Bell Pepper, Dill and Garlic Ciabatta Dippers

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

Under 650 calories
Cereals containing gluten

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 Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Sweet Potato

½ sachet(s)

Chermoula Spice Mix

1 unit(s)

Bell Pepper

(May contain Celery)

3 unit(s)

Garlic Clove

1 carton(s)

Cannellini Beans

1 unit(s)


(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)


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


Nutritional information

Energy (kJ)2599 kJ
Energy (kcal)621 kcal
Fat19.7 g
of which saturates5.1 g
Carbohydrate84.4 g
of which sugars21.9 g
Protein21.9 g
Salt3.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan



a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potatoes into 1cm chunks (no need to peel). 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.