Chickpea & Sweet Potato Breakfast Hash
This chickpea & sweet potato breakfast hash is a hearty, savory, plant-based breakfast made with crispy sweet potatoes, protein-rich chickpeas, and warm spices. Naturally vegan and gluten-free, it’s filling enough to keep you satisfied for hours and perfect for meal prep, brunch, or even an easy dinner.
Ingredients
- Main Ingredients
- 2 medium sweet potatoes diced into small cubes (peeling optional)
- 1 can 15 oz chickpeas, drained, rinsed, and patted dry
- 1 small onion finely diced
- Flavor Base & Seasonings
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder or red pepper flakes optional
- Pantry Staples
- 2 –3 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Prep
- Dice sweet potatoes into small, even cubes.
- Drain, rinse, and thoroughly dry chickpeas.
- Dice onion and mince garlic.
- Cook Sweet Potatoes
- Heat olive oil in a large skillet over medium heat.
- Add sweet potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until beginning to soften and brown.
- Add Aromatics
- Add onion and cook for 3–4 minutes, until softened.
- Stir in garlic, smoked paprika, cumin, and chili powder.
- Crisp Chickpeas
- Add chickpeas to the skillet.
- Cook for 5–7 minutes, stirring occasionally, until chickpeas are lightly crisp and everything is well coated with spices.
- Finish
- Taste and adjust seasoning as needed.
- Remove from heat and let rest 2–3 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
- Don’t overcrowd the pan—space helps everything crisp.
- Dry chickpeas well to avoid steaming.
- Stir less frequently to allow browning.