Roasted Harissa Chickpeas & Barley Stuffed Kumara
Glorious flavour, great looks, lovely texture - win, win, win!
Ingredients
- 4 large kumara (sweet potato), washed
- Olive oil
- Salt & pepper
- 1 can chickpeas, drained
- 1 red onion, sliced
- 1 tbsp harissa paste
- ½ cup barley, rinsed
- 1 ½ cups vegetable stock
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt & pepper
To Serve
- Angel Food vegan feta, crumbled
- Parsley, chopped
Method
- 1
1. Preheat the oven to 200 degrees Celsius.
- 2
2. Brush the washed kumara over with olive oil and sprinkle with salt and pepper. Place the whole kumara in the oven and cook for 40-50 minutes until a knife goes right through easily.
- 3
3. Meanwhile, cook the barley by placing it in a saucepan with the stock and bringing to the boil. Lower to a simmer and cover with a lid for another 20-30 minutes until liquid is dissolved and barley is fluffy. Toss the chickpeas and red onion together in a bowl with a drizzle of olive oil. Add the harissa paste and mix until spread over the chickpeas. Place in a baking tray and add to the oven for the final 20 minutes of the kumara cooking.
- 4
4. Make the dressing by placing all ingredients in a jar and shaking to combine. Once everything is cooked, mix barley, chickpeas, onion and dressing together in a bowl. Slice each kumara open and fill with the barley and chickpea mixture. Top with some crumbled vegan feta and parsley and serve!
