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Sweet potato and chickpea savoury crumble
Sweet potato and chickpea savoury crumble
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
"Crunchy roasted sweet potato, a must-have for any cozy family dinner."
Ingredients:
  • 27.30 gm 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
  • 2.00 gm brown sugar
  • 1 tsp balsamic vinegar
  • 400g can chickpeas, rinsed, drained
  • 45g (1/4 cup) wholemeal spelt flour
  • 25g (1/4 cup) quinoa flakes
  • 25g (1/3 cup) finely grated parmesan
  • 1 large sprig fresh rosemary, leaves picked
  • 4.00 gm brown sugar
  • 40g butter, chopped
  • 35g (1/4 cup) pecan pieces
  • 1 fresh long red chilli, thinly sliced
Instructions:
  • - Preheat your oven to 210C/190C fan forced and lightly coat four 1 1/2 cup capacity baking dishes or ramekins with olive oil. - In a large heavy-based frying pan over medium-high heat, sauté potato and onion for 5 minutes, then add garlic and rosemary and cook for 2 minutes until aromatic. - Add tomato, water, sugar, and vinegar to the pan, bring to a boil, then reduce the heat and simmer covered for 10 minutes, stirring occasionally. - Stir in chickpeas and continue to simmer covered for an additional 5 minutes until the potato is almost tender. - Finally, transfer the mixture to the prepared dishes and enjoy!
  • In a large bowl, mix together flour, quinoa, Parmesan, rosemary, sugar, and butter. Add a pinch of salt and pepper. Rub the butter into the mixture until it resembles coarse crumbs. Then, mix in pecans and chili before chilling.
  • Top potato mixture with generous crumble topping. Drizzle with olive oil. Bake until golden and crispy, about 25 minutes.

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