Preheat your oven to 200°C. 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 onions. 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, sugar (see ingredients for both amounts), veg stock paste and whole peeled tomatoes. Break the tomatoes up with a spoon and 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 cavolo nero to the pan. TIP: Discard any tough stalks from the cavolo nero. Continue to simmer, stirring occasionally, until the stew has thickened and the cavolo nero is tender, 10-12 mins.

Once the sweet potato is cooked, remove from the oven and stir into your stew. Season to taste with salt and pepper. Add a splash of water if it's too thick.

When ready, divide the stew between your bowls. Sprinkle the toasted almonds and spring onion on top and finish with a dollop of yoghurt. Enjoy!