This chickpea hash with potatoes and mushrooms makes a great breakfast or brunch. Plus the high carbohydrate content will keep you going throughout the morning.
When you’re in need of a filling breakfast or brunch, a vegan hash really does hit the spot! This recipe features chickpeas, potatoes, mushrooms and red pepper but you could easily add any other ingredients that you have lying around in your fridge.
This vegan chickpea hash makes a great breakfast or brunch. The high carbohydrate content will keep you going throughout the morning so you won’t be reaching for snacks before lunchtime.
If you double the ingredients listed below, you’ll have batches of this tasty brunch to enjoy throughout the week. You can also freeze this vegan chickpea hash to enjoy whenever you like.
Serves 3
You’ll need:
450g potato peeled and diced
2 Tbsp olive oil
3 cloves of garlic puréed
1 red pepper
1 red onion diced
100g chestnut mushrooms sliced
1 tsp onion powder
1/2 tsp ground cumin
1 tsp smoked paprika
400g chickpeas drained
1 avocado peeled and sliced
100g fresh spinach
A handful of fresh parsley chopped
A pinch of dried chilli flakes
Here’s how:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Add the potato to a pan of water and bring to a boil. Cook for 10-12 minutes, then drain.
- Transfer the potatoes, drizzle with one tablespoon of oil and roast for 20-25 minutes until crisp and golden.
- Next, add the remaining oil to a pan over medium heat and add the garlic, red pepper, onion, chestnut mushrooms, onion powder, cumin and paprika and sauté for 3-4 minutes.
- Then add the potato and chickpeas to the pan and sauté for a further 3-4 minutes. Finally, add the spinach and cook for 2-3 minutes until wilted.
- Top with the sliced avocado, parsley and chilli flakes to finish.
Original source: https://www.veganfoodandliving.com
https://www.animalagricultureclimatechange.org/easy-coconut-chickpea-curry/
