Easy Potato and Chickpea Hash

This Potato and Chickpea Hash is so good, especially with a drizzle of balsamic Vinaigrette.  It warms me up from the inside, as well as fills me up with nutritious food.  It’s perfect for a quick cold weather dinner, when you need something healthy that will keep you satisfied.  It only takes about 20 minutes to make, which is great for super busy nights.  The leftovers are fantastic too!  This pairs great with a salad, or you could just eat two servings, since it's so good.

I have made this hash a bunch of times, but in the past I used to make it with chicken breast cut into stripes instead of the chickpeas.  It was delicious with the chicken, but since I no longer eat chicken I thought I’d substitute chickpeas, and I’m glad I did.  Because, it is so good!  If you are a meat / chicken eater, then you could try it that way too.  To make it with chicken, cut two chicken breasts into strips, instead of using chickpeas.  Or you could just add the chicken to the original recipe while keeping the chickpeas.  Cook the chicken with the potatoes for the whole 15 minutes.  You can still add the extra oil and seasonings at the end if you want.

The last time I made this I didn’t get any leftovers, my hubby ate them all up on me in less than a day.  But, that’s okay, it just proves that this recipe is super yummy.  When, I made this I was going to use two bell peppers, but as I was chopping the potatoes and bell peppers my little guy was eating up the bell peppers, and by the end I only had one bell pepper left.  Since, bell peppers are sweet and mild you could easy add in two to the recipe without changing the outcome.  Give this hash a go and you’ll be glad you did.

Easy Potato and Chickpea Hash 

Ingredients

• 15 oz can chickpeas
• 1 medium potato
• 1 medium sweet potato
• 1 red or green bell pepper, seeded
• 1 tsp (+ ½ tsp) oregano
• ½ tsp (+ ½ tsp) cinnamon
• ½ tsp garlic powder
• ½ tsp ginger powder
• ¼ tsp black pepper
• ¼ tsp salt
• 1 tbsp (+ ½ tsp) avocado oil
• Suggested topping - drizzle of balsamic vinaigrette

Directions

Wash, skin and chop potatoes into ½ inch cubes, wash and chop bell pepper into ½ inch chunks.  Heat oil in a large skillet over medium heat, adding in the all seasonings, except the extra ½ tsp oregano, cinnamon and avocado oil.  Add in the potatoes and pepper and cook covered for about 10 minutes, stirring occasionally.  Rinse and drain chickpeas, then add them in with the additional ½ tsp cinnamon, oregano and avocado oil and cook covered for an additional 5 minutes, stirring occasionally, until the potatoes are tender.  After it has cooled a few minutes, I suggest drizzling a little bit of balsamic vinaigrette.  Makes four servings.  Enjoy!

Nutrition Facts

Serving Size 1.5 cups

4 Servings per Recipe

Amount Per Serving
Calories 212.75
Total Fat 4.25g
	Trans Fat 0g
Total Carbohydrate 34.25g
	Dietary Fiber 6.5g
Protein 7.5g

Gluten and Dairy Free!  Vegan!

*Nutrition facts will vary depending on the size of potatoes.

**I always suggest using organic ingredients whenever possible.