Recipe: Tasty Potatoe chickpeas breakfast

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Potatoe chickpeas breakfast. Potato and chickpea vegan breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It is perfect for large crowds or Saturday morning breakfast.

Potatoe chickpeas breakfast Make brunch at home with this Vegan Chickpea Potato Breakfast Hash - complete with crispy potatoes, chickpeas, bell peppers and avocado. I am having a serious love affair…with my cast iron skillet, that is. In a medium skillet over medium heat, warm oil. You can have Potatoe chickpeas breakfast using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Potatoe chickpeas breakfast

  1. Prepare 15 1/2 oz of chickpeas.
  2. Prepare 15 1/2 oz of sliced potatoes.
  3. You need 1/2 cup of sour cream.
  4. It's 1/3 cup of sofrito.
  5. It's 1/2 cup of pickled jalapeños.
  6. It's 1/4 cup of grated parmesan cheese.
  7. It's 1 tbsp of sugar.
  8. You need 1 pinch of salt.
  9. It's 1 tsp of granulated garlic powder.
  10. It's 1 tsp of onion powder.
  11. It's 1 1/2 tbsp of fresh cilantro.
  12. Prepare 1 tsp of sweet basil dried.
  13. Prepare 1 tbsp of chopped parsley dried.
  14. You need 1/4 cup of olive oil, extra virgin.

Creamy Potato and Chickpea Vegan Breakfast Mash! Cauliflower Chickpea Nachos, Big Batch Chana Masala, Skillet Harissa Chicken.. Spinach & Sweet Potato Chickpea Crustless Quiche Chickpea flour takes the place of eggs and and milk in this vegan quiche. When cooked over the stove with water, it takes on a polenta-like consistency that's as custardy as a classic dairy-based quiche. *To roast sweet potatoes, cube a large sweet potato (skin on or off), place on a parchment-lined baking sheet, drizzle with oil of choice (I like avocado), and add a sprinkle of salt.

Potatoe chickpeas breakfast step by step

  1. Heat oil add chickpeas and potatoes.
  2. Add sofrito.
  3. Add spices sour cream stir in well.
  4. Add fresh cilantro and cheese let sit 2 minutes serve enjoy.

Drain the chickpeas but retain the water they were cooked in. Add the steamed sweet potatoes and the chickpeas to the coconut curry. Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. It's perfect for a weekend brunch, makes a great meal plan recipe and is delicious as a breakfast for dinner meal.