Sweet potatoes with chickpeas

Name: sweet potatoes with chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g sweet potato; 50 g smoked bacon cubes; 2 el pine nuts; 400 g canned chickpeas; 2 el traditional olive oil; 15 g parsley; 30 g arugula

Australian dish with sweet potatoes, bacon cubes, pine nuts, chickpeas, parsley and rocket.

Ingredients

Directions

Peel the potatoes. Cook the potatoes in almost 20 minutes. Drain the potatoes and let them cool slightly.
Fry the bacon in a frying pan for 5 minutes until crispy.
Add the pine nuts to the bacon and bake until golden brown.
Cut the potatoes into slices. Remove the bacon and pine nuts from the pan.
Fry the potatoes and chickpeas in the oil for 3 minutes. Scoop occasionally. Season with salt and pepper.
Finely chop the parsley. Slice the rucola coarsely.
Remove the pan from the heat and pour in the parsley and rocket. Sprinkle with the bacon and pine nuts.