Harissa Chickpeas & Kumara Gratin
Perfect tasty dish for a chilly evening, full of plant-based flavour and goodness.
Ingredients
- 2 tbsp Olive Oil
- 1 Onion finely chopped
- 2 cloves of Garlic crushed
- 2 tbsp Harissa (paste)
- 1 × 400g Can Of Chopped Tomatoes
- 2 × 400g Can Of Chickpeas drained and rinsed
- 1 tsp Ground Cumin
- 600 g Sweet Potato (Orange Kūmara) peeled and thinly sliced
- 100 mL Unsweetened Almond Milk
- 100 g Angel Food Dairy-Free Cheddar
- 1 handful Flat Leaf Parsley finely chopped
- 75 g Baby Spinach Leaves
Method
- 1
1. Heat the oven to 200°C (fan).
- 2
2. Heat a film of olive oil in a frying pan over medium heat. Add the onion and cook for 5–6 minutes until softened.
- 3
3. Stir in the garlic and harissa paste and cook for 1 minute until fragrant.
- 4
4. Add the tomatoes, chickpeas and cumin. Season with salt and pepper, then simmer for 8–10 minutes until thickened slightly. Remove from the heat.
- 5
5. In a lightly oiled baking dish, layer half the sweet potato slices. Spoon over the chickpea mixture, then top with the remaining sweet potato.
- 6
6. Pour the milk evenly over the dish, then sprinkle with the grated cheese.
- 7
7. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 15 minutes, or until the sweet potato is tender and the top is golden.
- 8
8. Scatter with chopped parsley before serving with baby spinach alongside.
Notes: By the culinary team at www.appetise.io
