Serving includes a poached egg on top, which gives added protein and vitamin D.
- Serves4
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 450g sweet potatoes, dice
- 1 tbsp sunflower oil
- 1 large red onion, thinly sliced
- 2 courgettes, diced
- ½ x 500g pack essential spring greens, finely shredded
- 400g essential chick peas, drained and rinsed
- 2 tbsp Cooks’ Ingredients ruby rose harissa paste (approx. 1-2 tbsp)
- 1 red chilli, thinly sliced into rings
Method
Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
Meanwhile, heat the oil in a large non-stick frying pan and cook the onion and courgettes for 5 minutes until softened. Add the spring greens, sweet potatoes and chick peas, and cook for 5 minutes more.
Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom. Divide between plates and scatter with fresh chilli.
Cook’s tip
Top the dish with a poached egg for added protein and vitamin D.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,633kJ/ 389kcals |
|---|---|
Fat | 13g |
Saturated Fat | 2.7g |
Carbohydrates | 46g |
Sugars | 22g |
Fibre | 11g |
Protein | 17g |
Salt | 0.4g |
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