simple way to prepare favorite Sweet potato and chickpea savoury crumble

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and chickpea savoury crumble. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and chickpea savoury crumble is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and chickpea savoury crumble is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 750g sweet potato, scrubbed, cut into 2.5cm pieces
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 400g can cherry tomatoes
  • 125ml (1/2 cup) water
  • 1/2 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 400g can chickpeas, rinsed, drained

Method

  • Step 1
    Preheat oven to 210C/190C fan forced. Lightly spray four 1 1/2 cup capacity baking dishes or ramekins with olive oil. Heat the oil in a large heavy-based frying pan over medium-high heat. Add potato and onion. Cook, stirring, for 5 minutes. Add garlic and rosemary. Cook, stirring, for 2 minutes or until aromatic. Stir in the tomato, water, sugar and vinegar. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 10 minutes. Stir in chickpeas. Simmer, covered, for 5 minutes or until potato is almost tender. Transfer to prepared dishes.
  • Step 2
    Meanwhile, for the crumble, combine flour, quinoa, parmesan, rosemary, sugar and butter in a large bowl. Season. Rub butter into flour mixture until coarse crumbs form. Stir in pecan and chilli.
  • Step 3
    Sprinkle crumble over potato mixture. Spray with olive oil. Bake for 25 minutes or until golden and crisp.

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