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Sweet potatoes with chickpeas
Australian dish with sweet potatoes, bacon cubes, pine nuts, chickpeas, parsley and rocket.
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Ingredients
Directions
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Peel the potatoes. Cook the potatoes in almost 20 minutes. Drain the potatoes and let them cool slightly.
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Fry the bacon in a frying pan for 5 minutes until crispy.
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Add the pine nuts to the bacon and bake until golden brown.
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Cut the potatoes into slices. Remove the bacon and pine nuts from the pan.
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Fry the potatoes and chickpeas in the oil for 3 minutes. Scoop occasionally. Season with salt and pepper.
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Finely chop the parsley. Slice the rucola coarsely.
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Remove the pan from the heat and pour in the parsley and rocket. Sprinkle with the bacon and pine nuts.
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Nutrition
360Calories
Sodium17% DV400mg
Fat20% DV13g
Protein20% DV10g
Carbs15% DV45g
Fiber36% DV9g
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