Morocco · Plant-based · No. 056
Harissa Chickpea & Sweet Potato Traybake
A single portion of Moroccan cooking, ready in 33 minutes with 8 minutes of prep. Vegan, and written for one, so there is nothing to halve.
Vegan
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Toss the sweet potato with the oil and half the harissa on a baking tray, and roast for 15 minutes.
- 3
Add the chickpeas and red onion, tossed through the remaining harissa, and roast for a further 10 minutes until the sweet potato is tender and caramelised at the edges.
- 4
Taste and adjust the seasoning.
- 5
Scatter with coriander to serve.
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