Tacos with sweet potato, chickpeas, rocket

and PARVEGANO Savory & Nutty


1/2 white onion, finely diced
1/2 garlic clove, crushed
50 ml extra virgin olive oil for sautéing
100 gr peeled sweet potato, diced
100 gr boiled chickpeas
200 ml concassed tomato
3 tablespoons of PARVEGANO Savory & Nutty
1 red pepper, diced
1 tablespoon of curry
1/2 teaspoon of ginger powder
1/2 teaspoon of sweet paprika
1/4 teaspoon of chili flakes

For the food styling
5 tacos
1 handful of rocket
3 tablespoons of PARVEGANO Savory & Nutty

Preparation time: 10 minutes
Cooking time: 40 minutes
For 2 servings


Heat the olive-oil in a non-stick pan.
Sauté the onion and garlic on medium heat for 5-7 minutes.
Add the sweet potato and sauté for another 7 minutes, stirring regularly until they brown on all sides.
Add the chickpeas and then all the spices.
Add the concassed tomato and stir well.
Finally, add the PARVEGANO Savory & Nutty and mix well.
Braise for 15 minutes.
Fill the tacos and garnish with rocket and PARVEGANO Savory & Nutty.
Serve directly. Alternatively, keep inside the pan and heat in the pan before filling the tacos and serve.