Roasted Harissa Chickpeas & Barley Stuffed Kumara

Ingredients (serves 4): 

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

Instructions: 

1.     Preheat the oven to 200 degrees Celsius. 

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.     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.     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!