Harissa Spiced Chickpeas & Sweet Potato Gratin

By the culinary team at www.appetise.io

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 

Instructions:

1.     Heat the oven to 200°C (fan). 

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.     Stir in the garlic and harissa paste and cook for 1 minute until fragrant. 

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.     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.     Pour the milk evenly over the dish, then sprinkle with the grated cheese. 

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.     Scatter with chopped parsley before serving with baby spinach alongside.