Being a savory brunch kinda girl, I have often leaned on bacon, sausage and pulled pork to rescue me from depression, hangovers over just plain old hunger. So, while a salad may qualify as a perfect vegetarian brunch option for many an evolved being, I need something more robust to take the place of the piggy!
And, at least six times out of ten, my go-to bold flavor is Indian. As a wink to the countless hashes I have had all over North America and to the spices of my childhood, I present this spicy curried chickpea sweet potato hash. To feed two people,
You will need:
One large sweet potato
3/4 cup of cooked chickpeas
One pod of garlic, chopped
A few slices of onion
A generous handful of baby spinach (optional)
Half a small tomato (chopped)
A handful of chopped coriander leaves aka cilantro
A teaspoon of chili powder
3/4 teaspoon of cumin powder
3/4 teaspoon of coriander powder
salt to taste
Two -three tablespoons of oil
Lemon juice – one tablespoon or so
Method of preparation:
Place a skillet on a burner, pour in the oil and heat. Peel the sweet potato and cut it into cubes. Stir fry them in the hot oil. Feel free to use a lid to aid quick cooking. While the sweet potatoes cook and become crisp, add in the garlic and onion slices. Stir once in a while. Once these veggies get done, add in the spinach, tomato and the chickpeas. Change the sweet potato-chickpea ratio if you like. Season with salt, cumin and coriander powders and lime / lemon. Add in half the chili powder, mix and taste. Add more chili powder to achieve the desired level of heat.
Heat an omelette pan. Add in a tablespoon of oil. Crack two eggs and fry them.
Serve the hash warm with a nice bright egg on top!