450g sweet potatoes, diced
1 tbsp sunflower oil
1 large red onion, thinly sliced
2 courgettes, diced
½ x 500g pack essential spring greens, finely shredded
400g can essential chick peas, drained and rinsed
1-2 tbsp Cooks’ Ingredients ruby rose harissa paste
1 red chilli, thinly sliced into rings
1. Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
2. 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.
3. 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.
Top the dish with a poached egg for added protein and vitamin D.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
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