Warming Harissa, Chorizo, Black Bean and Sweet Potato Bowl
with Spinach, Flaked Almonds and Yoghurt
For the days when you just need a bit of comfort, this wholesome Warming Harissa, Chorizo, Black Bean and Sweet Potato Bowl is the one. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander, all warming spices that pair perfectly with chorizo and veg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
50 grams
Harissa Paste
½ sachet(s)
Chermoula Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
40 grams
Onion Marmalade
100 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
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. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the chorizo and fry, 3-4 mins.
Next, add 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 and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat.
Simmer, stirring occasionally, until slightly reduced, 7-8 mins.
When the sauce has reduced, add the black beans and onion marmalade and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins.
Once the sweet potato has roasted, remove from the oven and stir through the stew.
Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
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.
