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, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve.

Heat a large saucepan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer to a small bowl and set aside.

Heat a drizzle of oil in the (now empty) saucepan on medium-high heat.

Once hot, add the onion and cook until softened, 4-5 mins.

Add the garlic, harissa paste and chermoula spice mix, then cook for 1 min more.

Pour in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat to medium. Simmer, stirring occasionally, until thickened, 7-8 mins.

When the sauce has thickened, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 10-12 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.

Generously sprinkle the flaked almonds over the top to finish.

Enjoy!