Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 750grams sweet potato, peeled and cubed
- 2teaspoons Moroccan seasoning
- 1L Campbell's Real Stock Mushroom 1l
- 1 1/4 cup Mckenzie’s Dried Veg Pearl Barley, rinsed
- 1 can chickpeas, drained
- 1/4 cup sultanas
Method
Step 1 of 2
Preheat oven to 200°/180°C fan forced. Line a baking tray with baking paper, place sweet potato on tray, pour over olive oil and seasoning. Bake for 25-30 minutes or until softened and golden.
Step 2 of 2
Meanwhile, pour Real Stock Mushroom into a medium pot, bring to the boil and add barley. Cook for 30 minutes uncovered until barley has softened. Turn off heat and stir through sultana's and chickpea. Rest for 5 minutes then drain any excess liquid. Stir through sweet potato.
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