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preheat oven to 180 degrees c or 350 degrees f. transfer diced sweet potato to a baking dish or tray. sprinkle with olive oil, salt and pepper. roast for 20 minutes. put grains in a large pot or skillet and pour vegetable broth in. bring to a boil and lower heat. meanwhile, heat a tablespoon or two of olive oil in a saucepan or skillet. add onion, garlic, carrots, and leek and saute for about 5 minutes. add to the broth. add diced tomatoes with juice, drained beans, bay leaves, smoked and sweet paprika. simmer for 30 minutes. once the sweet potatoes are ready, add to the stew together with olives. warm through, then add ground hazelnuts and season with salt and black pepper. for the bread crumbs: over medium heat, heat some olive oil in the skillet you used for onions. break bread slices with your fingers into small pieces and transfer them to the skillet. add garlic powder, salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally. serve the stew with breadcrumbs, ground hazelnuts, fresh herbs and (optional) sour cream. enjoy!
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding