Baked Sweet Potato with Harissa Chickpeas and Kale
Ingredients
- 1 sweet potato
- 1 tin of chickpeas
- 1 tbsp harissa paste
- 1 tbsp pomegranate seeds
- 1/2 a red onion
- 2 cloves of garlic
- 2 big handfuls of kale
- 1 tsp fresh coriander
- 1 tbsp tahini
- 1/2 a lemon, juiced
- Salt & pepper
Preparation
Pre-heat the oven to 190C. Give your sweet potato a good wash and stab it with a fork a few times so the heat can penetrate the center more easily. Drizzle with olive oil salt and pepper and bake in the oven for 50 minutes or until soft all the way through.
Meanwhile, slice the onion into half moons and finely grate the garlic. Heat up a large pan and begin to sauté the onion in some olive oil on medium heat until just starting to colour, about 7-10 minutes. Then add the garlic and the harissa and sauté for another minute. Pour in the chickpeas and their brine, bring to a boil and then reduce to simmer for 10 - 15 minutes until a thick sauce is created and the chickpeas are plump and tender.
De-stalk the kale and put in a roasting tin. Drizzle with olive oil and massage in so each piece is glistening. Sprinkle with salt and roast in the oven for about 5 minutes until crisp, checking regularly and moving it about so it doesnt burn.
Make the tahini dressing by mixing the lemon juice, salt and tahini until a thick paste is formed and then loosen it with water to a dripping consistency.
Once the potato is ready, remove from the oven and carefully cut open. Put the kale on a plate or in a bowl and top with the sweet potato and then a generous ladle of the chickpeas. Finish with pomegranate seeds and coriander if you like it. Drizzle the tahini on serving and enjoy!
