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Chickpea, Tofu & Harissa Stew With Sweet Potato Wedges
A serving of our warming chickpea, tofu & harissa stew with sweet potato wedges makes the perfect weeknight dinner. This recipe calls for you to bake a full sweet potato, half to be eaten for dinner tonight and the other half to be used in a leftover lunch the following day, as part of our January meal plan 3.
👥 1 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●stove
- ●microwave
📝 Preparation Steps
1
Preheat your oven to 180°C / 160°C fan / 350°F.
2
Toss the sweet potato wedges with a drizzle of olive oil, about 1 tablespoon should be plenty. Place on a baking tray (sheet) and lightly season with salt. Bake in your preheated oven until they have browned in spots and can be easily pierced with a fork, about 20 – ⏱️ 25 minutes.
drizzle of olive oil
3
Shortly before the potatoes are done, heat up the stew. You can do this on a saucepan on the hob (stove) or in the microwave.
4
Serve the stew with half of the sweet potato wedges (reserving the other half for day 5’s lunch). Sprinkle the sweet potato wedges with sesame seeds, if desired.
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