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Dairy-Free and Egg-Free Sweet Potato Hash with Chickpeas recipe by Safe Plated

Dairy-Free and Egg-Free Sweet Potato Hash with Chickpeas

A vibrant and nutritious sweet potato hash featuring chickpeas and spices. This recipe is entirely free of dairy and eggs, making it a safe and delicious breakfast.

40m4 servings
DAIRY-freeEGG-free
300 cal|10g protein|50g carbs|8g fat|8g fiber

Ingredients

  • 2 cups Sweet potatoes, diced
  • 1 can Chickpeas, drained and rinsed
  • 1/2 cup Onion, chopped
  • 1/2 cup Bell pepper, diced
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Chili powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Plant-based oil
  • 2 tablespoons Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Place a 30.48 cm skillet over medium heat, which is 175°C. Add the 2 tablespoons of plant-based oil to the skillet and let it heat for about 1 minute until it shimmers.
  2. 2Add the 1/2 cup of onion and the 1/2 cup of bell pepper to the hot oil. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables look softened.
  3. 3Add the 2 cloves of garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
  4. 4Add the 2 cups of sweet potatoes, 1 can of chickpeas (drained and rinsed), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of chili powder, and 1/2 teaspoon of salt to the skillet. Stir everything together to coat the sweet potatoes and chickpeas with the spices.
  5. 5Cover the skillet and cook for 15 to 20 minutes, stirring every 5 minutes. The sweet potatoes are tender when you can easily pierce them with a fork and they look slightly browned.
  6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of chopped cilantro.
  7. 7Serve the sweet potato hash hot.

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