Cuban Inspired Sweet Potato Picadillo with Crispy Chickpeas

Name: Cuban Inspired Sweet Potato Picadillo with Crispy Chickpeas | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tin ASDA chickpeas (400g); 1/4tsp ground cumin; 1/2tsp garlic, minced; 1tbsp vegetable oil; 1/2tsp chili powder; 1 medium onion, diced; 1 red pepper, diced; 1tbsp vegetable oil; 3 Cloves of garlic, minced; 1 medium sweet potato, peeled and diced (1 inch diced); 1tsp dried oregano; 1tsp cumin; 1/2tsp chilli powder; 1/4tsp ground cinnamon; 150g of chopped tomatoes (about 1/3 of a tin); 280g fresh vine tomatoes, chopped roughly into ¼ (about 4 - 5 medium sized tomatoes); 1tbsp malt vinegar; 2tbsp tomato puree; 60g pitted black olives, sliced; 50g of raisins; 1 Pack of coriander (30g)

This traditional Latin comfort food is usually made with beef – but we’re loving our veggie twist!

By Asda Good Living,15th December 2021

Cook: 1 Hour 10 Mins

Serves: 4

Price: £4.76 per serving

Nutritional Information

Each 369g serving contains

Energy
1125kj
269kcal

13%

Fat
8.9g

Low
13%

Saturates
1.1g

Low
6%

Sugars
21g

Med
23%

Salt
0.96g

Low
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
305kj/73kcal

Ingredients

Cuban Inspired Picadillo

1 medium onion, diced

1 red pepper, diced

1tbsp vegetable oil

3 Cloves of garlic, minced

1 medium sweet potato, peeled and diced (1 inch diced)

1tsp dried oregano

1tsp cumin

1/2tsp chilli powder

1/4tsp ground cinnamon

150g of chopped tomatoes (about 1/3 of a tin)

280g fresh vine tomatoes, chopped roughly into ¼ (about 4 - 5 medium sized tomatoes)

1tbsp malt vinegar

2tbsp tomato puree

60g pitted black olives, sliced

50g of raisins

1 Pack of coriander (30g)

Crispy Chickpeas

1 tin ASDA chickpeas (400g)

1/4tsp ground cumin

1/2tsp garlic, minced

1tbsp vegetable oil

1/2tsp chili powder

Method

Start by pre-heating oven to 200°C, drain and rinse chickpeas. In a mixing bowl toss the chickpeas in the oil, garlic and spices until evenly coated.

Place coated chickpeas on a baking tray and oven bake at 200°C for 15 – 20 minutes, until they begin to crisp. Turning the chickpeas halfway through cooking to get them as crispy as possible. Remove from the oven and set aside.

Start by placing 1 tablespoon of cooking in a large/deep sauté pan over a medium to high heat, add the garlic, diced onion, pepper and sauté for 2 minutes until they start to caramelise and become translucent.

Add the cumin, dried oregano and ground cinnamon, cook for a further 3-5 minutes until fragrant.

Add the fresh ¼ chopped tomatoes and let then sear in the spices for 2 – 3 minutes

Mix in the chopped tomatoes, a tablespoon of vinegar, tomato paste and dice sweet potato and continue to cook on a medium to high heat for 15 – 20 minutes or until the sweet potatoes become soft and tender.

Finally mix in the raisins, chilli powder, sliced olives and crispy chickpeas, turn the heat down and allow to simmer on low for 7 – 10 minutes. Add a tablespoon of the olive brine to finish the dish of in the last few minutes of cooking. Stirring to combine the flavours.

Serve with optional freshly chopped coriander.