200g cherry tomatoes
1 tbsp. olive oil
3 cloves garlic
3 springs of fresh thyme
½ tbsp. raspberry vinegar or balsamic vinegar
1 onion
30ml olive oil
250g sweet potato (kumara)
100ml white wine
200ml vegetable stock
200g button mushrooms
1 tbsp. dried porcini mushrooms
½ tbsp. grainy mustard
1 tbsp. sweet paprika
150ml no fat yoghurt
¼ cup flat leaf parsley, diced
1 x 400g can chickpeas, drained and rinsed
Salt and pepper to taste
Preheat oven to 180°C
Place cherry tomatoes in a baking dish with ½ tbsp. olive oil, garlic cloves, spriggs of thyme,
raspberry vinegar and a pinch of salt and stir to combine.
Bake for 30 minutes or until the tomatoes collapse and are slightly browned.
Meanwhile in a small saucepan add porcini mushrooms and stock, bring to boil and simmer until the
stock is reduced to half.
Heat remaining oil in a medium to large sized saucepan. Finely dice and sauté onions for 5 minutes
until lightly browned and caramelised.
Peel and chop sweet potato into 2cm pieces, add to saucepan and cook for 2 minutes.
Add wine and simmer for another 2 minutes. When the wine is almost gone strain stock and add to
the sweet potato mixture, reserving porcini mushrooms and finely dicing when cooled.
Coarsely dice button mushrooms and combine to finely diced porcini mushrooms. Add mushrooms
to sweet potato mixture.
Squeeze the garlic out of the clove husks and add to sweet potato mixture along with tomatoes,
mustard, sweet paprika, yoghurt, ¼ cup chopped parsley and salt and pepper to taste.
Cook for 15 minutes until sweet potato is cooked through.
In the last few minutes of cooking add a drained and rinsed can of chickpeas heat them through.
Serve with pasta and vegetables and sprinkle with chopped parsley

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