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. 

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.

While the veg roasts, 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 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.

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

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.

Enjoy!