Delight your taste buds with these vibrant and flavourful Harissa Potato Chickpea Hash Brown Sandwiches ,. This recipe combines the smoky heat of harissa with the hearty goodness of sweet potatoes and chickpeas, all nestled between Schär Gluten-Free & Vegan Farmhouse Seeded Twin Pack Slices.
Products: Schär Gluten-Free and Vegan Farmhouse Seeded Twin Pack Slices
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 10
No declarable allergens
Suitable for Vegans: YES
INGREDIENTS:
For the Harissa Sweet Potato and Chickpea Hash:
- 3 sweet potatoes, peeled and diced not ½ inch cubes
- 50ml vegetable oil
- 1 can chickpeas, drained and rinsed
- 1 red onion , finely chopped
- 4 garlic gloves, minced
- 3 tbsp harissa paste (adjust to taste) – check for allergens
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 20g fresh parsley 9optional)
- Vegetable oil for frying
For sandwich assembly:
- 10 slices Schär Gluten-Free & Vegan Farmhouse Seeded Twin pack Slices
- 150g Hellman’s vegan mayonnaise
- 200g spinach
- 100g pickled red onions – check for allergens
METHOD:
- Place the peeled and diced potato into a saucepan, cover with water and bring to boil. Simmer for 15-20 minutes or until tender. Mash and set aside.
- Heat the vegetable oil in a clean /dedicated large frying pan for gluten-free cooking. Add the onion and fry for 5 mins to soften, add the garlic, harissa paste, cumin and paprika, and fry for a further 2 minutes. Add the mashed potato and chickpeas, stir to combine, allow flavour to develop and the hash to cook so that some crispy bits form.
- Spread the bread with a generous layer of mayonnaise on one side of each slice.
- Add the hash filling by spooning a hearty portion of the Harissa Sweet Potato and Chickpea Hash onto the bottom slice of each sandwich.
- Top the hash with spinach and pickled red onions.
- Place the top slice over bread over the filling, cut and serve