Sweet Potato, Turnip and Chickpea Hash


100 g chickpeas, soaked overnight then cooked until just tender, about 1 hour, and drained

1 onion, chopped

350 g sweet potato, peeled and cut into 1½cm pieces

350 g turnips, peeled and cut into 1½cm pieces

2 cloves garlic, finely chopped

1 red chilli, deseeded and finely chopped

½ tsp smoked paprika

½ tsp dried oregano

½ tsp sea salt

2 tbsp extra virgin olive oil

juice of half a lemon

1 tbsp fresh parsley, chopped


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