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Sweet potatoes stuffed with chickpeas and raspberry harissa

If you fancy a lunch full of vitamins or a supper full of minerals, then why not give this recipe a try?

Full of beta carotene and vitamin A, the antioxidants found in sweet potatoes benefit not only your immune system but also your heart, teeth and vision – what’s not to like!

 Serves: 3

Prep time: 10 mins

Cooking time: 1hour 30 mins

 You’ll need: 

  • 3 medium sweet potatoes
  • 1 tin chickpeas, drained
  • ½ tsp cumin
  • 1-2 tsp harissa
  • 150g raspberries, mashed
  • 3 tbsp tahini or yoghurt
  • Olive oil
  • Salt and pepper

To serve: extra raspberries, fresh herbs, mixed seeds

What to do:

Preheat the oven to 160Fan/180C and line 2 baking trays with parchment paper.

Scrub the sweet potatoes, stab them with a knife a few times and roast on the same baking tray for 40-60 minutes until tender.

Pat the chickpeas dry and add to the second tray. Drizzle with 1 tbsp olive oil then add the cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.

Stir together the harissa and mashed raspberries in a bowl.

Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt.

Serve with sprinkled over extra raspberries, fresh herbs and mixed seeds.

Recipe courtesy of: Lovefreshberries

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