Chickpea and Potato hash

Chickpea and Potato Hash

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.

SERVES 3

Ingredients

  • 450g (16oz) potato, peeled and cubed
  • 2 tbsp olive oil
  • 3 cloves garlic, puréed
  • 1 red pepper, diced
  • 1 red onion, diced
  • 100g (3.5 oz) chestnut mushrooms, sliced
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 400g (14oz) tin chickpeas, drained
  • 1 avocado, sliced
  • 100g (3.5 oz) spinach
  • Handful parsley, chopped
  • Pinch dried chilli flakes (optional)

To serve

  • 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.
  • 3
    Then add the potato and chickpeas to the pan and sauté for a further 3-4 minutes, finally add the spinach and cook for 2-3 minutes until wilted. Top with the sliced avocado, parsley and chilli flakes to finish.

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