Ingredients:
1 sweet potato · 1 onion · 1 broccoli · 400 g cooked chickpeas 1 grated ripe tomato 1 tablespoon of peanut butter Coconut milk One clove of garlic Oregano Olive oil Sugar Salt Pepper.
Preparation:
· Clean, Peel and cut the sweet potato into two centimeter cubes.
· Peel the onion and chop it, trying to keep the pieces the same size as the sweet potato..
· Place the sweet potato and onion in a baking dish, salt and pepper, Pour a splash of olive oil on top and bake at 180ºC for ten minutes.. Add the broccoli in small pieces to the bowl., with onion and sweet potato, and bake another ten minutes at 180ºC.
· In a frying pan with a splash of olive oil, add the sliced garlic and, before it starts to brown, add the grated tomato with a tablespoon of sugar (to remove the acidity), a little salt and a handful of oregano. Let it reduce for fifteen minutes over low heat, stirring from time to time, until you get a very tasty fried tomato. Add the cooked chickpeas to the tomato and sauté for five minutes..
· Finally, mix the tomato with the chickpeas and vegetables.
· To make the sauce, Mix the peanut butter with a blender with a splash of coconut milk until you obtain a thick sauce that will go on top of the vegetables..
· Can be decorated with a little toasted sesame, some pipes or some sprouts.
· What if while we prepare this dish we listen to this magnificent version of the “16 Tons” in charge of Noriel Vilela?
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
