Turn on the oven and ditch the usual meat-heavy meal and cook this delicious sweet potato and chorizo one tray bake. Finished with chickpeas, eggplant strips, cherry tomatoes, feta cheese and parsley.
30 Minutes. Taking loaded fries to a whole new level!
2 x 125g Chorizo
1/2 Punnet cherry tomatoes
3 Sprigs parsley
60g Marinated eggplant
1 Tin of chickpeas
700g Small sized sweet potato
Preheat oven & bake potatoes
Preheat oven to 220ºC on fan bake. Cut potatoes in quarters lengthways. If they’re medium sized potatoes, cut lengthways again. Drizzle with olive oil, salt and pepper. Place on a lined bake tray and bake on middle rack for 30 minutes.
Prepare chorizo & chickpeas
Dice the chorizo. Rinse and drain the chickpeas. Bring a fry pan to medium heat with a drizzle of olive oil. Cook the chorizo for 3 – 4 minutes. Add the chickpeas. Season with salt and pepper and sauté for a further 3 minutes. Remove from heat.
Quarter the cherry tomatoes. Roughly chop the parsley. Crumble the feta. Roughly chop the eggplant strips. Combine everything in a bowl with a drizzle of olive oil and juice of the lemon. Season with salt and pepper.
Plate sweet potatoes then top with chorizo, chickpeas and salad.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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