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

Chop the sweet potato into 2cm chunks (no need to peel).

Pop the sweet potato 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 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 a boil, then reduce 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 sweet potato is cooked, 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.

Season to taste with salt and pepper. Add a splash of water if the stew is a little 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!