Wednesday 30 May 2018

Recipe: chorizo, chick pea and sweet potato bake

This started off as one thing and finished as quite a different thing so I am claiming it!  :-)

Ingredients to serve one
1 small sweet potato, peeled and cut into small chunks
one smallish onion, peeled and cut into wedges
50g drained chickpeas
about 1/3 of a loop of chorizo, skin removed and cut into semi-circles
10 mls olive oil
20 mls lemon juice
a squeeze of garlic puree
a good pinch each of cumin, paprika, cinnamon and cayenne
half a tsp dried parsley
1/3 red pepper, de-seeded and cut into chunks.
six or seven mini tomatoes, halved
15g dried cranberries
salt and pepper

Pre heat oven to 180C
Place the oil, lemon juice, spices, garlic and parsley in a small bowl and mix well.
Put the sweet potato, onion, red pepper, chorizo and tomato in a poly bag, pour over the oil spice mixture and squidge it about until everything is covered.  Tip it all into a roasting dish and season with salt and pepper.
Bake in the oven for about 20 mins, then add the chickpeas and cranberries, mix them in well and bake for another ten minutes or so until the sweet potato is soft.
Serve immediately.

It's maybe a bit dry but not too dry and it's delicious.  Come the summer I will use garden tomatoes and more of them; that should give some sauce.

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