Thai-Spiced Sweet Potato and Chickpea Hash

Ingredients

• 2 medium Sweet Potatoes (Diced)
• 1 can Chickpeas (Canned, Drained and Rinsed)
• 0.5 medium Red Onion (Diced)
• 1 medium Red Bell Pepper (Diced)
• 2 tablespoons Coconut Oil
• 1 tablespoon Red Curry Paste
• 1 teaspoon Ginger (Grated)
• 2 tablespoons Lime Juice
• 1 tablespoon Soy Sauce (Low Sodium)
• 2 tablespoons Cilantro (Chopped)
• 4 wedges Lime Wedges

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

Instructions

1. 1Heat the coconut oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-15 minutes, or until they are tender and slightly browned.
2. 2Add the red onion and red bell pepper to the skillet and cook for another 5 minutes, or until they are softened.
3. 3Stir in the chickpeas, red curry paste, and grated ginger. Cook for 5 minutes, stirring occasionally.
4. 4Stir in the lime juice and soy sauce.
5. 5Garnish with chopped cilantro and serve hot with lime wedges.

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