Sweet Potato, Chickpea, Goat’s Cheese and Hazelnut Bowls
Serves N/A
Prep Time 20 mins
Cooking 20 mins
Level low
Ingredients
- 4 Wholemeal Tortilla wraps
- 100g Mayor Polpa (tomato pulp)
- 2 Cloves of garlic
- 1tbsp Ground Cumin
- 1 Small,diced Aubergines
- 1 Diced Sweet Potato
- salt and pepper
- 100g Drained and rinsed Mayor Chickpeas
- 50g Crushed Hazelnuts
- 1 Shredded Spring Onions
- 2tbsp Chopped ,fresh Coriander
- 100g Grated Hanini white dry gbejna
- Few baby rocket leaves for serving
Use a large cutter or a sharp knife to cut the tortilla wraps into discs big enough to fit a muffin tray. Place into the muffin holes and bake until very lightly browned. Allow to cool. Heat a pan and fry together the onions, garlic and cumin until lightly browned. Add the aubergines, sweet potato, 1 tbsp olive oil and season well with salt and pepper. Soften for 6-8 minutes. Add in the chickpeas and hazelnuts, toss for 1 more minute and remove from the heat. Add in the spring onion, chopped coriander, 1/2 of the cheese and mix well. Adjust the seasoning and use the mixture to fill the baskets. Sprinkle the rest of the cheese on top and finish in the oven until the cheese melts. Serve garnished with rocket leaves.
Recipe by Aroma Media
