Potatoe chickpeas breakfast. Bring a large pot of water to a boil. Heat olive oil in a cast iron skillet over medium high heat. Potato and Chickpea Plant-Based Breakfast Hash Potato and chickpea breakfast hash that is the perfect, healthy, savory plant-based breakfast.
Add the chopped potatoes, chickpeas, shredded carrot, and a large pinch of salt to a pan with a cup of water over medium heat. When the water begins to boil, cover and reduce the heat just enough so that it steams gently. You're going to love how simple this sweet potato breakfast hash is to make! You can cook Potatoe chickpeas breakfast using 14 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Potatoe chickpeas breakfast
- You need of chickpeas.
- It’s of sliced potatoes.
- You need of sour cream.
- It’s of sofrito.
- You need of pickled jalapeños.
- It’s of grated parmesan cheese.
- You need of sugar.
- It’s of salt.
- You need of granulated garlic powder.
- Prepare of onion powder.
- You need of fresh cilantro.
- Prepare of sweet basil dried.
- It’s of chopped parsley dried.
- It’s of olive oil, extra virgin.
Start by prepping the produce and rinsing the chickpeas. Place the onion, bell peppers, potatoes and chickpeas on a rimmed baking sheet, drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat. Cover the pan and let the potatoes cook until they are just barely tender, stirring every couple of minutes. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
Potatoe chickpeas breakfast instructions
- Heat oil add chickpeas and potatoes.
- Add sofrito.
- Add spices sour cream stir in well.
- Add fresh cilantro and cheese let sit 2 minutes serve enjoy.
Add the potato mixture and press into a layer. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined. Then, mince garlic and dice onion. Heat a pan over medium heat with a drizzle of olive oil.