This gorgeous recipe was created by recipe creator Lucy Parker, using our award winning Ras el hanout and crunchy Dukkah spice blends. Check out her range of recipes including her amazing Shakshouka recipe using our spices.
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 2
INGREDIENTS:
-1 red onion finely chopped
-1 large sweet potato, 3 cm cubed
-1 red onion finely chopped
-1 large sweet potato, 3 cm cubed
-3 cloves minced garlic
-1 210g tin chickpeas
-1 tin chopped tomatoes
-1 heaped tbsp Freshly Spiced Ras El Hanout Blend -large pinch salt & pepper
-1 heaped tbsp Freshly Spiced Ras El Hanout Blend -large pinch salt & pepper
-Generous pinch salt & pepper to taste
-dairy free yogurt to top
Hazelnut & Dukkah mix:
1/4 cup toasted hazelnuts (for extra crunch)
1 tbsp @freshlyspiced dukkah mix
-dairy free yogurt to top
Hazelnut & Dukkah mix:
1/4 cup toasted hazelnuts (for extra crunch)
1 tbsp @freshlyspiced dukkah mix
METHOD:
-Finely chop the onion and add to a large pot with a drizzle of olive oil
-Fry off the onion for around 5 minutes then add the garlic for a further minute
-Add all the remaining ingredients then using the empty tomato tin, refill with water and add to the pot
-Simmer for 25 minutes until the sweet potato is soft then add a large pinch of salt and pepper
-Serve in a bowl and top with yogurt and the dukkah
-Serve in a bowl and top with yogurt and the dukkah
FOR THE DUKKAH:
Lightly toast the hazelnuts then mix with 1tbsp Freshly Spiced Dukkah
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