Sweet potato hash with chickpea and roasted red pepper. More than just a delicious breakfast, this Middle Eastern-inspired sweet potato hash is quick and packed with flavour. Pre-cooked your sweet potatoes and chickpeas to cut the cooking time!
This sweet potato hash is one of my favourite recipe for quick suhoor. It’s easy to prepare, healthy and satisfying. During the normal day, I usually eat it as a lunch but this hash also perfect for suhoor. I usually precooked the sweet potatoes and chickpeas at night. You can use canned chickpeas to make this easier, but I personally don’t like the flavour of canned one.
Ras el hanout is a North African fragrant spice mix. Ras el hanout literally translated as “head of the shop”. Originated from Meghribi villages in North Africa, this complex and distinctive blend usually use in a tagine, marinade, pilaf rice, soup and much more.
If you don’t have ras el hanout you can make your own blend. You can just use allspice, cardamom, coriander, cinnamon or any of your favourite spices.
Sweet Potato Hash with Chickpea
- 200 g sweet potatoes
- 50 g dried chickpeas, soaked overnight
- 50 g roasted red pepper
- 1 clove garlic, finely minced
- 1/2 medium onion, diced
- 1/2 teaspoon chilli flakes
- 1 teaspoon ras el-hanout
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 1 tablespoon chopped mint leaves
- a pinch of sea salt
- olive oil
- Drain and rinse chickpeas. Place chickpeas in a pot, cover with water. Bring water to boil, then lower the heat and cook it at a simmer for about 25 to 40 minutes. Skimming off any skins and foam that float to the surface. Drain the chickpeas and set aside.
- Peel the sweet potato and then chop it into 2cm chunks. Parboiling chopped sweet potatoes in a large pot of salted water for 3-5 minutes. Drain the sweet potatoes, cover the pot and let it steam dry.
- Heat 1 tablespoon of olive oil in a skillet over a medium heat. Add the onion and cook for 3 minutes, until softened, stirring regularly.
- Once the onions are soft, add the garlic, red pepper, chickpeas and sweet potato. Cook for additional 3 minutes until the chickpeas and sweet potatoes browned. Stir in ras el hanout, black pepper and season with salt.
- Crack the eggs over the top of the hash. Cover with a lid and cook over medium-low heat until the whites are cooked but the yolks are still soft.
- Sprinkle the chopped mint leaves on top and serve immediately.