Tired of soups, salads, and sandwiches for lunch? If you’re looking to try something new that is quick and easy then this chickpea & sweet potato hash may just be just your thing. The bonus is that you can make a huge batch of it to keep you going for lunches for the rest of the week too.
Beans and pulses are such a staple in my kitchen. They’re cheap to buy and really help to bulk out the simplest of meals. Chickpeas are great because they’re incredibly versatile. You can throw them onto salads, into stews and soups, curries and make dips with them, noticeably hummus.
A quick and easy lunch idea full of flavour and topped with a fried egg that can be batch cooked too.
- 2 medium sweet potatoes peeled and diced
- 1 tin precooked chickpeas
- 1 red onion diced
- 2 garlic cloves grated
- 1 tsp chilli flakes (optional)
- 1 tbsp fredh rosemary
- 1 tbsp fresh mint
- 2 eggs
- Oil of your choice for cooking
Preheat the oven to 200 degrees.
Peel and dice the sweet potatoes and place on a baking tray, drizzle with a little oil and roast in the oven for 15 minutes or until cooked through.
Meanwhile, fry the onion in a little oil for 3 minutes before adding the garlic. Cook for another 5 minutes.
Add the chickpeas, frozen peas, lemon juice, chilli flakes and fresh herbs and cook on a gentle heat.
In a separate frying pan, fry two eggs.
When the sweet potatoes are fully cooked add to the pan with the chickpeas and stir together.
Serve the chickpea and sweet potato hash and top with the fried egg.
Can cook in batches and freeze for a later date.
In this recipe, they add a lovely nuttiness against the sweetness of the roasted sweet potato. The lemon and garlic are simple additions that give this dish a citrusy tang and flavour – sometimes less is more!
And of course, I couldn’t resist adding a fried egg on top for that self-saucing runny yolk.
I found this recipe to be incredibly adaptable and my carb loving hubby enjoyed it with some spaghetti and swapped the fried egg for some tuna, which he assures me worked really well. Aiden, my two-year-old ate his all up too.
I’ll definitely be making this again for a speedy weekend family lunch!