Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the diced 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, 20-22 mins. Turn halfway through.

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

Put the saucepan back on medium-high heat with a drizzle of oil.
Once hot, add the onion and cook until softened, 4-5 mins. Add the garlic and harissa paste, then cook for 1 more min.
Pour in the water for the sauce (see ingredients for amount), veg stock paste and chopped tomatoes. Bring to a boil, then reduce the heat to medium. Simmer until thickened, 7-8 mins, stirring occasionally.

Meanwhile, drain and rinse the black beans in a sieve.
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 into your 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, divide the harissa stew between your bowls.
Finish with a dollop of yoghurt and generously sprinkle the toasted almonds and spring onion over the top. Enjoy!