Dig Into This Vegetarian Chickpea Hash with Runny Yolks

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features one fish and one vegetarian meal using readily-available ingredients, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

Sweet Potato and Chickpea Hash

Hash is a delicious balanced meal with little prep-work and mess involved. This chickpea hash recipe is a great way to spice up breakfast with loads of protein from the chickpeas and eggs, vegetables for vitamins and minerals, and sweet potato, which is a complex carbohydrate that will give your body a nice steady energy release through the day while keeping you full. Make it vegan by leaving out the eggs and scrambling tofu instead.

YIELDS: 4 Servings

COOK TIME: 35 mins

INGREDIENTS

•  1 large sweet potato (or 2 medium) 
• 1 can chickpeas, drained 
• 2 bell peppers, chopped 
• 1 large onion, chopped 
• 2 large kale leaves, stems removed and chopped *optional 
• 2 cloves garlic, minced
•  1 teaspoon paprika 
• 2 tablespoons olive oil 
• 4 to 6 eggs
• Chopped parsley to garnish
• Salt and pepper to taste

DIRECTIONS

1. Wash, peel and cut sweet potatoes into one inch cubes.
2. Place sweet potato cubes into a small pot filled with water. Bring to a boil over high heat. Season the water with a pinch of salt and allow cubes to cook until tender. Drain and set aside.
3. Heat 1 tablespoon oil in a skillet over medium-high heat and toss in all vegetables and garlic. Sauté until cooked, place in clean bowl and set aside.
4. In the same skillet over high heat, add the last tablespoon of oil. Throw in the sweet potato, chickpeas, paprika, salt and pepper, stirring occasionally. Give the potato and peas time between each stir to get brown crispy edges.
5. Add the vegetable mixture back in, and stir gently just to incorporate.
6. Pour into a casserole dish and serve hot with fried or poached eggs and chopped parsley on top. Enjoy.

About Post Author

Chelsae-Marie Lee Kong

https://www.chefchelsaemarie.com

Chelsae is a die-hard ‘foodie’ so the calling to be a chef felt natural to her. She’s a certified chef with a Bachelor of Science Degree in Culinary Arts and Food Service Management from Johnson & Wales University and Associate of Science Degree from Trinidad and Tobago Hospitality and Tourism Institute. She offers clients a customizable catering experience – offering both savory and, or, sweet dishes with both local and exotic influences.

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