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Harissa sweet potato and chick peas on toast
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An excellent speedy supper. You can top with any leftover seeds rather than buying a ready-mixed pack.
2 medium sweet potatoes (about 400g), peeled and cut into 2cm chunks
400g can chick peas, drained and rinsed
2 large slices Waitrose wheat ’n’ rye sourdough (or other wholegrain bread)
1 garlic clove, halved
1 1⁄2 tbsp extra virgin olive oil, plus a drizzle to serve
1⁄2 lemon, zest and
1⁄2 tbsp juice
2 tbsp rose harissa paste
25g pack mint, leaves picked
30g Greek light salad cheese
1 tbsp LoveLife mixed seeds, lightly toasted
1. Put the sweet potato in a large pan and cover with cold, salted water. Bring to the boil and simmer for 5 minutes. Add the chick peas and boil for a further 5-7 minutes or until everything is soft and tender. Drain and leave to steam dry for 3 minutes, before roughly mashing with a fork.
2. Meanwhile, toast the bread and rub all over with the cut side of 1⁄2 garlic clove. Finely grate the remaining 1⁄2 garlic clove into a bowl, then whisk in the oil, lemon zest and juice, harissa and most of the mint leaves; season.
3. Mix the dressing through the warm sweet potato and chick peas, then pile onto the toast. Crumble the cheese over the top and scatter with the seeds and remaining mint, plus a drizzle more oil, if liked.
Typical values per serving: