Indian Inspired Breakfast Hash with Crunchy Roasted Chickpeas
Hey! Do you ever get bored of eating omelettes? Yeah, me too. At the weekend I like to make fancy-pants breakfasts, coffee in a cafetiere, and eat slowly while I think about lunch and read Buzzfeed articles.
This one is a breakfast hash, and serves two people. I make it for me and Olly. You can eat it on it’s own, but also with some toast, naan bread, or even some wild rice if this is more of a brunch thing for you. You can add more eggs depending on how hungry you are, and add more or less chilli paste according to preference. It takes maybe 10 minutes to prep and 20-30 minutes to cook.
I love this dish because of the spice that’s added; sometimes I find breakfast and it’s flavours can be very ‘vanilla’, which is fine most of the time, but sometimes you just really fancy something that gives your tastebuds something to tango with.
Let me know what you think!
For the Hash:
- 1 tbsp olive oil
- 1 whole sweet potato, cubed (1cm chunks should do the job)
- 150g cherry tomatoes
- 1 yellow pepper, chopped
- 200g washed spinach
- 2-4 large eggs, depending on appetite
- 1 tin chopped tomatoes
- Salt and pepper
For the Chickpeas
- 200g chickpeas
- Chilli powder
- Salt and pepper
For the Spice Mix
- 1 tsp ginger paste
- Handful of coriander, chopped
- 1 cloves of garlic, minced
- 2 tsp ground cumin
- 5-6 cardomom pods
- 2 tsp ground turmeric
- 2 tsp Garam Masala
- 2 tsp chilli paste
- 1 medium onion, chopped finely
- a sprinkle of coriander
- 100g cooked wild rice (optional)
- Naan bread (optional)
To start, preheat the oven to 180 degrees for your chickpeas. Pat dry, and toss with 10 sprays of frylight and a dust of chilli powder. Pop in the oven and roast for 20-25 minutes until crispy.
Next, combine your ginger, coriander, garlic, cumin, turmeric, garam masala and chilli paste in a bowl. Heat frylight in a heavy based frying pan, and add the onion. Fry over a medium heat for one minute, or until starting to soften.
Add your olive oil, sweet potato and yellow pepper to the pan, and add your spice mix. Give it a really good stir and fry gently for four minutes. You might need to add a tablespoon of water to stop it sticking; more oil would also work, but I aim to keep this dish as light as possible.
Add your cherry tomatoes and tin of tomatoes, and stir. Let simmer until your sweet potato is cooked through (around 20-30 minutes). The mixture will have reduced a little, but just add water when it looks too dry during the simmering. When the sweet potato is done, make a well in the hash for each egg, and crack into the hole. Add spinach, and let the eggs cook until the whites are set.
Serve with chickpeas on the side, a sprinkle of coriander and some strong coffee.
*No nutritional info is included here because it is dependant on quantities of chickpeas, side dishes, etc. The basic dish without the chickpeas is roughly 357 calories per serving.