メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「Roasted Sweet Potato with Chickpeas/Garbanzo and Kale As the season starts to make a turn I look forward to warming, satisfying recipes. Serves: 2 Ingredients 3 tbs olive oil 2 medium sweet potatoes, approx. 380g/13.5oz, ends trimmed and peeled 1/2 teaspoons ground turmeric 1/4 teaspoons ground cumin a pinch of sea salt 1 clove of garlic, finely chopped 1 small onion, finely chopped half inch (1/3 tablespoon) peeled and finely chopped fresh ginger ½ tablespoon vegetable stock bullion, preferably Marigold reduced salt or 1/2 a vegetable stock cube, crumbled 60 ml (¼ cup) boiled water 400g tin chickpeas, drained of liquid approx 235g (1 cup) once drained 25g (1 handful) kale,stem removed and leaves thinly sloced chopped Method Preheat the oven to 180C/350F Slice the sweet potatoes into discs about 1cm (1/2 inch) thick. Heat 2 tbs of olive oil in a baking tray in the oven for 2 minutes, remove and add the sweet potato. Be careful not to burn yourself. Add the turmeric and a pinch of sea salt and the sweet potatoes; now use two spoons to turn and mix all the ingredients to coat the sweet potatoes thoroughly. Put the baking tray back in the oven and cook for 25 minutes until crisp on the outside and cooked through, turning the sweet potatoes over and the baking tray around in the oven after 12 minutes (half way through). Whilst they are cooking, drain a tin of chickpeas and put to one side. Place the remaining olive oil in a pan and heat gently, then add your finely chopped onion, garlic and sauté on a gentle sizzle until soften, approx. 8 minutes. Add the finely chopped ginger and chickpeas to the pan, lightly crush with a potato masher or the back of a fork. Once the chickpeas are slightly mashed, add the boiling water to the vegetable stock bullion/cube, stir and pour over the chickpeas. Now add the cumin and the finely chopped kale, stir into the chickpeas for approx. 1 minute, until it’s heated through. Ready to eat!」9月21日 1時12分