• Home
  • About
  • Blog
  • Recipes
    • Recipe Index
    • Breakfast
    • Lunch
    • Mains
    • Sides, Dips & Sauces
    • Sweet
    • Drinks
  • Reviews
  • Travel
    • Travel Map
    • Destinations
      • Australia
      • Bali
      • Berlin
      • New York
      • Paris
    • My Bucket List
  • Lifestyle
  • Veganism
  • Contact Me

eat, write + explore

a food, travel and lifestyle blog

Harissa Chickpea Stuffed Sweet Potatoes

30th September 2015

harissa%2Bchickpea%2Bstuffed%2Bsweet%2Bpotatos.jpg

I am a strong believer in the notion that there are very few foods that can’t be improved with harissa. It’s such a great thing to have on hand for adding instant flavour to all sorts of dishes, especially a quick throw-together meal like this. I wanted something warm and comforting with minimal hassle; deep, smoky harissa chickpeas paired with velvety baked sweet potato and cut with the creamy tang of crumbled almond feta (substitute tofu feta for nut allergies.) The beauty of a meal like this is the fact you can throw it all in the oven and forget about it while it cooks – that is, if you can resist peeping, as the heady perfume of harissa fills your kitchen.

Harissa Chickpea Stuffed Sweet Potatoes
2016-03-08 20:51:41
Serves 2
Healthy, simple and delicious; sweet potato topped with harissa roasted chickpeas and tangy crumbled vegan feta.
Write a review
Save Recipe
Print
Ingredients
  1. 2 sweet potatoes
  2. 200g chickpeas, drained
  3. half a red onion, chopped into thick slices
  4. 1 red pepper, chopped into chunks
  5. 3 tbsp harissa paste
  6. 2 tbsp tomato puree
  7. 1 tbsp Tamari (or regular soy sauce)
  8. 1 tbsp garlic oil
  9. 30g vegan feta
  10. fresh parsley to serve (optional)
Instructions
  1. Preheat the oven to 200°c and wrap both sweet potatoes in tin foil. You can place them straight onto a baking rack but this is how I like to bake my sweet potatoes; the steam creates soft skin and tender flesh while the foil captures all the caramelised juices that are released during a long bake – they come out super sticky and sweet every time. Once the oven has reached 200°c, put the potatoes in to bake for 1 hour and 15 minutes (timings based on 200g potatoes, adjust accordingly.
  2. While the potatoes bake, combine the drained chickpeas and chopped onion and pepper in a large baking tray, coating them with the harissa, tomato puree, Tamari and garlic oil. When the potatoes have 35 minutes remaining, put the chickpeas and vegetables into the oven to roast.
  3. Once tender, take the sweet potatoes out of their foil, cut in half and top with a generous serving of chickpeas, crumbled feta and a few sprigs of parsley.
By Grace | eat, write + explore
eat, write + explore http://www.eatwriteexplore.com/

SaveSave

   

1 Comment / Filed In: Food, Lunch, Mains, Recipes
Tagged: chickpea, dinner, feta, harissa, lunch, mains, parsley, recipe, recipes, roast, stuffed, sweet potatoes

Comments

  1. Danielle says

    5th October 2015 at 9:14 pm

    i've never heard of harissa but sweet potatoes and chickpeas are two of my faves, this looks amazing!

    danielle | avec danielle

    Reply

Leave a Reply Cancel reply

Your email address will not be published.


Grace | 27 | 🇬🇧
📍 Naarm / Melbourne, Australia

Bloglovin’

Follow

INSTAGRAM

Updates in your Inbox

Pinterest

Follow Grace McGregor 's board eat, write + explore | Blog Recipes on Pinterest.

Popular Posts

  • Thug Kitchen: Eat Like You Give A F*ck
    Thug Kitchen: Eat Like You Give A F*ck

Search

September 2015
M T W T F S S
« Jun   Nov »
 123456
78910111213
14151617181920
21222324252627
282930  

Theme by 17th Avenue · Powered by WordPress & Genesis