Chickpea & Sweet Potato Hash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A quick and easy lunch idea full of flavour and topped with a fried egg that can be batch cooked too.
Course:
Main Course
Servings: 2
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 tin precooked chickpeas
- 1 red onion diced
- 2 garlic cloves grated
- 1 tsp chilli flakes (optional)
- 1 tbsp fredh rosemary
- 1 tbsp fresh mint
- 2 eggs
- Oil of your choice for cooking
Instructions
-
Preheat the oven to 200 degrees.
-
Peel and dice the sweet potatoes and place on a baking tray, drizzle with a little oil and roast in the oven for 15 minutes or until cooked through.
-
Meanwhile, fry the onion in a little oil for 3 minutes before adding the garlic. Cook for another 5 minutes.
-
Add the chickpeas, frozen peas, lemon juice, chilli flakes and fresh herbs and cook on a gentle heat.
-
In a separate frying pan, fry two eggs.
-
When the sweet potatoes are fully cooked add to the pan with the chickpeas and stir together.
-
Serve the chickpea and sweet potato hash and top with the fried egg.
Recipe Notes
Can cook in batches and freeze for a later date.