Assemble: place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. arrange the sweet potato mixture in a single layer. roast 1: place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through. In a 9 in cast iron skillet or a large regular skillet, heat 1 tablespoon oil over medium high heat until shimmery. add pepper and onion and saute 2 3 minutes until vegetables are tender. add spinach, chickpeas, garlic, and paprika and saute an additional 2 3 minutes until spinach is wilted.
Cook for 3 minutes exactly, then remove the eggs from the simmering water using a slotted spoon and put them on a paper towel to drain briefly. season with a pinch of salt, pepper and a little more za’atar. divide the sweet potato hash among 4 bowls and top each with a poached egg. serve immediately. Sweet potato & chickpeas hash. step 1 cook chickpeas: cook chickpeas in an instant pot or use the canned chickpeas. then flavor them using buffalo sauce until well combined. step 2 cook sweet potato: next step is to cook sweet potatoes. you can steam, or boil, or bake, or air fry them. Bring a large pot of water to a boil. carefully add diced potatoes to the water and cook for 5 minutes. drain potatoes and set aside. heat olive oil in a cast iron skillet over medium high heat. reduce heat to medium and add potatoes to the skillet. toss potatoes with garlic powder, cumin, paprika, salt & pepper. For less spice, remove some of the seeds. thinly slice the halves of the jalapeno crosswise. in a large cast iron skillet or heavy bottomed pan, heat the olive oil over medium heat. once hot, add the diced sweet potato. cook for 12 15 minutes, stirring occasionally to turn the cubes and prevent burning.
Bring a large pot of water to a boil. carefully add diced potatoes to the water and cook for 5 minutes. drain potatoes and set aside. heat olive oil in a cast iron skillet over medium high heat. reduce heat to medium and add potatoes to the skillet. toss potatoes with garlic powder, cumin, paprika, salt & pepper. For less spice, remove some of the seeds. thinly slice the halves of the jalapeno crosswise. in a large cast iron skillet or heavy bottomed pan, heat the olive oil over medium heat. once hot, add the diced sweet potato. cook for 12 15 minutes, stirring occasionally to turn the cubes and prevent burning. Let cook in the oven for about 45 minutes or until the potatoes are soft. meanwhile, chop onion, bell pepper, and jalapeno if desired. add to frying pan and cook with a small amount of water or vegetable broth until soft. once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Return pan to medium heat, adding onion, garlic, and green pepper. cook for 5 7 minutes, stirring until onion is starting to brown and soften. add the chickpeas, oregano, cumin, and paprika. cook for 5 minutes, stirring frequently. add back the sweet potatoes and the salt. stir to evenly distribute everything.
Let cook in the oven for about 45 minutes or until the potatoes are soft. meanwhile, chop onion, bell pepper, and jalapeno if desired. add to frying pan and cook with a small amount of water or vegetable broth until soft. once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Return pan to medium heat, adding onion, garlic, and green pepper. cook for 5 7 minutes, stirring until onion is starting to brown and soften. add the chickpeas, oregano, cumin, and paprika. cook for 5 minutes, stirring frequently. add back the sweet potatoes and the salt. stir to evenly distribute everything.
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