Essential guide
Chickpea and Potato Hash
Serves: 3
This hash makes a great breakfast or brunch. The high carbohydrate contents will keep you going throughout the morning so you won’t be reaching for snacks to tide you over until lunch time.
• 450g (16oz) potato, peeled and cubed
• 2 tbsp olive oil
• 3 cloves garlic, puréed
• 1 red pepper, diced
• 1 red onion, diced
• 100g (3.5oz) chestnut mushrooms, sliced
• 1 tsp onion powder
• ½ tsp ground cumin
• 1 tsp smoked paprika
• 400g (14oz) tin chickpeas, drained
• 1 avocado, sliced
• 100g (3.5oz) spinach
• Handful parsley, chopped
• Pinch dried chilli flakes (optional)
1 Preheat the oven to 200°C/400°F/Gas 6. Add the potato to a pan of water and bring to the boil, cook for 10-12 minutes, then drain. Transfer the potatoes, drizzle with one tablespoon of oil and roast for 20-25 minutes until crisp and golden.
2 Next, add the remaining oil to a pan over a medium heat and add the garlic, red pepper, onion, chestnut mushrooms, onion powder, cumin and paprika and sauté for 3-4 minutes.
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August 2019
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