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Ingredients
- 2 sweet potatoes
- 1 tin chickpeas
- 1 tbsp tomato puree
- 1-2 tsp harissa paste
- 1/2 tsp ground cumin
- 1/2 tsp garlic granules
- Handful fresh coriander (about 1/2 cup)
- 1 flax egg
- 1 block puff pastry
- 1/2 tbsp vegan butter
- 1 tsp poppy seeds/linseeds
- 1 tsp sesame seeds
Instructions
Preheat the oven to 180C/350F.
Peel the sweet potatoes and cut into small pieces about 2cm. Drizzle with a bit of oil, salt and pepper and place in the oven.
Take your puff pastry out the fridge and leave to rest until you are ready to use it.
In a cup/small bowl mix make your flax egg by mixing 1 tbsp of flaxseed with 2.5 tbsp of water.
After about 15-20 minutes take the sweet potato out of the oven. It should be soft and starting to brown and crisp on the edges.
Place the sweet potato, chickpeas, tomato puree, harissa, cumin, garlic and flax egg in a bowl. Mix with the back of a fork or a hand processor. You want it to be mainly smooth with a few lumps for texture.
Finely chop the coriander, add and stir to combine.
