Sweet Potato Chickpea Hash and Popovers
Recipe Type: Main, Breakfast
For breakfast or dinner, this colorful sweet potato chickpea hash is a cozy bit served over buttery popovers.
  • 1 sweet potato, diced into ¼-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 small red onion, small diced
  • ½ red bell pepper, small diced
  • ½ green pepper, small diced
  • 1 teaspoon fresh thyme leaves
  • sea salt and ground black pepper to taste
  • 1 tart apple, diced into ¼-inch cubes
  • 1½ cups cooked chickpeas (1 15-ounce can, drained)
  • 6 popovers (click the link above for the recipe)
  • fried eggs
  1. Preheat the oven to 400.
  2. Toss the sweet potato with 1 tablespoon olive oil and spread evenly on a rimmed baking sheet. Roast potatoes for 20-25 minutes until tender and slightly browned at the edges.
  3. While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and saute until onion softens and begins to turn translucent, about 4-5 minutes. Add the bell peppers, thyme, salt and pepper, and cook for another 5 minutes. Add apples and chickpeas and cook until the apples soften and the mixture is warmed though. Season to taste with additional salt and pepper.
  4. To serve, slice popovers open and fill with sweet potato hash. Finish with fried or poached eggs.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/sweet-potato-chickpea-hash-popovers/