Sweet Potato and Chickpea Hash with Herbs
This sweet potato and chickpea hash is the perfect fall-inspired meal on when you want something hearty and warm that's also light on effort and time spent in the kitchen. Plus, it's a great way to clear out odds and ends from your pantry and fridge, so it's easy on the budget too.
Sweet potatoes, perhaps the most versatile of all vegetables, are about as American as it gets. Though not native to North America, they've been cultivated here and in South America for millennia. When European settlers arrived, they brought this orange-fleshed goodness back to the old world, where it quickly became a staple. Today, sweet potatoes are grown all over the United States, with North Carolina, California, and Louisiana leading the pack. Chickpeas, on the other hand, are more associated with the Middle East. Evidence of their cultivation dates back to around 7,500 BC. They eventually made their way to Europe in the 16th century and have been a part of Indian cuisine for at least as long, possibly much longer.
Sweet Potato and Chickpea Hash with Herbs Sweet Potato and Chickpea Hash with Herbs Sweet Potato and Chickpea Hash with Herbs Sweet Potato and Chickpea Hash with Herbs
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon groundcumin
  • 1 teaspoon driedoregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup choppedfreshcilantro
  • 1/4 cup choppedfreshcoriander
Instructions
  1. Heat a little olive oil in a large skillet over medium heat.
  2. Add the sweet potatoes and cook until they are tender and slightlybrowned, about 10 minutes.
  3. Add the chickpeas, onion, garlic,cuminand salt and pepper.
  4. Cook until the onion is softened and the chickpeas are heated through, about 5 minutes more.
  5. Add thecilantroand cook for 1 minute more.
  6. Serve immediately.
Why It Works
  • The combination of sweet potatoes and chickpeas provides a nice balance of flavors and textures.
  • The addition of cumin, oregano, salt, and pepper adds depth of flavor.
  • The hash can be served immediately or reheated later.
  • This recipe is a great way to use up leftover sweet potatoes and chickpeas.