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Chickpea Ragu With Roasted Sweet Potatoes & Broccoli
Serve up this hearty dish, which teams our staple chickpea ragu with simple roast veggies, for an easy mid-week family meal. It can be made extra speedy by chopping the sweet potatoes and coating them in the spices ahead of time; then when you get home, simply pop in the oven and heat the ragu. Et voilà!
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pot
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 390°F.
2
Place the sweet potatoes onto a baking tray. Drizzle with olive oil and sprinkle over the paprika, cinnamon and salt. Give everything a good mix ensuring the potatoes are evenly coated. Bake in the oven for ⏱️ 45 minutes. Place the broccoli into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Add to the baking tray with the sweet potatoes, for the final ⏱️ 10 minutes of cooking.
paprika2 teaspoonsground cinnamon1 teaspoon
3
Make the chickpea ragu while the sweet potatoes are roasting. Place a large, heavy-bottomed pot over medium-high heat and drizzle with olive oil. Add the onion and garlic. Sprinkle with salt and pepper and cook, stirring frequently for 5–⏱️ 6 minutes until softened and translucent.
4
Add the paprika and cumin and cook for ⏱️ 1 minute, before adding the chopped tomatoes and chickpeas. Half fill the empty tomato tin with water, swirl it around the tin to rinse out every last bit of tomato juice and add this liquid to the pan. Bring to a simmer. Allow to bubble gently for 15–⏱️ 20 minutes, stirring occasionally until darkened and reduced. Use a fork or potato masher to lightly mash about ⅓ of the chickpeas against the side of the pot.
paprika2 teaspoons
5
Stir through the miso and almond butter and adjust seasoning to taste.
6
Serve a generous spoonful of the chickpea ragu with the roasted vegetables.
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