Preparation time
45 Minutes
Ingredients for
10 Portions
Difficulty
Easy
Ingredients
Harissa Sweet Potato and Chickpea Hash:
3
sweet potatoes, peeled and diced into ½-inch cubes
50 ml
vegetable oil
1 can
chickpeas, drained and rinsed
1
red onion, finely chopped
4
garlic cloves, minced
3 tbsp
Harissa Paste (adjust to taste)*check for allergens
2 tsp
ground cumin
1 tsp
smoked paprika
to taste
Salt and pepper
20 g
fresh parsley (optional for garnish)
Sandwich Assembly:
20 slices
150 g
garlic mayo*check for allergens
200 g
spinach
100 g
pickled red onions
Preparation
Place the peeled and diced sweet potato into a saucepan, cover with water and bring to the boil. Simmer for 15-20 or until tender. Mash and leave to the side until needed.
Heat the vegetable oil in a large frying pan. Add the onion and fry for 5 minutes to soften, add the garlic, harissa paste, cumin, and smoke paprika and fry for a further two minutes. Add the mashed sweet potato and chickpeas and stir to combine and allow flavour to combine and the hash to cook and get some crispy bits.
Spread the bread with a generous layer of garlic mayo on one side of each bread slice. Add the Hash Filling by Spoon a hearty portion of the Harissa Sweet Potato and Chickpea Hash onto the bottom slice of bread on each sandwich. Top the hash with fresh spinach and pickled red onions. Place the top slice of bread over the fillings. Cut and serve.
Gluten-free preparation
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.
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Request now and we will organize the right supplier of gluten-free products for your business.