Greek-Style Artichokes And Potatoes Vegan Edition Recipe

About this recipe

This vegan adaptation of a classic Greek dish combines tender artichokes and potatoes with aromatic herbs for a satisfying dinner. Perfect for those seeking a plant-based solution to their meal planning.

Ingredients

• 25 g Parsley
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 80 g Knorr Vegetables Stock Cubes
• 500 g Organically Grown Sweet Potato
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
2. 2. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
3. 3. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
4. 4. Add 1/2 cup chopped parsley, 1 pound of diced sweet potato, and 2 cups of vegetable stock. Bring to a simmer, cover, and cook for 20 minutes or until the sweet potatoes are tender.
5. 5. Add 3 cups of chickpeas to the skillet, cover, and simmer for an additional 5 minutes until the chickpeas are heated through and the sweet potatoes are fully cooked.
6. 6. Season with salt and pepper to taste, stir well, and serve warm.