sweet potato, turnip and chickpea hash
The Circus Gardener's Kitchen | seasonal vegetarian cooking with a side helping of food politics
The Circus Gardener's Kitchen | seasonal vegetarian cooking with a side helping of food politics
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 100 g chickpeas, soaked overnight then cooked until just tender, about 1 hour, and drained
  • 1 onion, chopped
  • 350 g sweet potato, peeled and cut into 1½cm pieces
  • 350 g turnips, peeled and cut into 1½cm pieces
  • 2 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • 2 tbsp extra virgin olive oil
  • juice of half a lemon
  • 1 tbsp fresh parsley, chopped

Instructions

Comments

Log in or Register to write a comment.