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Sweet Potato Chickpea Hash
servings
Ingredients
- 2 tbsp butter, unsalted
- 2 medium sweet potato, diced
- 1 1/2 cup chickpeas, cooked
- 1/2 onion, red; diced
- 2 cups kale, chopped
- salt and pepper
Instructions
- In a large skillet, melt the butter over medium-high heat. Add sweet potatoes and cook until slightly tender, about 10 minutes.
- Add the onion to the skillet and cook until translucent. Add the kale and 2 tbsp water. Cook until kale is wilted.
- Add the chickpeas and season with salt and pepper. Continue to cook for 2 more minutes.
- Remove from heat and serve.
Notes
This recipe is part of a 5 Meals with 5 Ingredients weekly meal plan. Get the ingredient list here.
Comments
Absolutely loved this simple recipe!
I made this tonight…. and it was delicious and so easy. We ate the rainbow tonight!
I can’t eat onions (among MANY other things) so what can I put in the recipe to replace them?
Hi Judith, feel free to leave the onions out of this recipe. Enjoy!
Thanks for your help…all these allergies are new to me so it’s hard to adjust recipes.
I know it’s in the same family, but can you eat leeks?
No….. guess I’ll just have to fine some other spices. I finally found a bread called Hype that I can eat so that made my week!
yellow bell peppers
This made my mouth water. And it’s so simple! Kale’s not a favorite of mine, but maybe cooked with these veggies and vegan butter would be good. I imagine a that nice, fresh spinach. Or mustard greens for a bit of spice!
I made this today, with cubed frozen squash instead of sweet potatoes. I boiled them for about 3 minutes, then added to melted butter in a fry pan. Added frozen greens and heated. Then I added salt and pepper and a can of chickpeas. Was very good. I think I will serve it next time with quinoa or pasta.