Sweet Potato and Garbanzo Bean Hash

This delicious brunch dish doubles for dinner around my house. It's a make your own adventure with a heat level you can dial up or down.

The game changing secret ingredient is the Salsa Morada Hot Sauce from Sakari Farms, a women owned, indigenous farm in Oregon. I can't say enough about how amazing this hot sauce is. It's hot but not too hot with a lovely balance of flavors you don't get very often.

Black Garbanzo beans are the more flavorful and dramatically colored cousin to the regular tan kind you find in stores. Also known as kala chana, black chickpeas hail from South Asia, where they've been a staple in traditional diets for centuries. These beans boast a rich, nutty flavor and a firmer texture compared to their beige counterparts. Packed with protein, fibre, and essential vitamins and minerals, black garbanzo beans are a nutritional powerhouse. They are particularly rich in iron and antioxidants, making them an excellent choice for boosting overall health. 

When choosing Chorizo or Soyrizo options look for a bulk sausage, one not in casing. If using meat, you want uncooked Mexican chorizo for this dish found in the butcher case or refrigerated meat section, not the shelf stable hard, salumi type you often find by the cheese section. Most grocery stores will have some version of soyrizo and they will all work. Soyrizo is typiclly inside of a plant based casing but can be squeezed out of the casing for this recipe. 

SWEET POTATO AND GARBANZO BEAN HASH

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Category

Breakfast

Servings

4

Prep Time

15 minutes

Cook Time

6 minutes

This super easy garbanzo bean hash with heirloom black chickpeas is a favorite for breakfast, lunch and even dinner!

Author:

Lisa Riznikove

Ingredients

• 2 cups cooked black garbanzo beans 

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• 2 sweet potatoes cooked and diced into 1/2 inch cubes
• 1 onion diced
• 1 red bell pepper diced
• 5 cloves of garlic
• 1 package of soyrizo or chorizo
• 1-2 tablespoons of Salsa Morada Hot Sauce (or more)
• olive oil
• salt and pepper
• 4 eggs
• chopped parsley

• Calabrian Chili Flakes (optional)

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Directions

1. Saute the onion, red bell pepper and garlic in olive oil with a sprinkle of salt on medium heat until beginning to soften. The salt not only adds layers of flavor but also helps draw out moisture so that they soften faster. (about 2 minutes)

2. Add the Chorizo or Soyrizo to the pan with the peppers and onion. If your sausage is in a casing, squeeze it out of the casing into the pan. See my note above on sausage choices. Saute for 1-2 minutes.

3. In a separate pan get your eggs frying in some olive oil, adding salt and pepper.
4. Add garbanzo beans, diced sweet potato and Salsa Morada Hot Sauce and combine with a spatula being careful not to break up the sweet potato. Saute until well combined and warmed throughout. Taste and adjust seasoning to your preference. Depending on the spice level of your sausage you may want more hot sauce or even a dash of the smoked chipotle chili flakes to kick it up.
5. When the eggs whites are done and they are starting to crisp on the edges plate the hash into 4 bowls and top each bowl with a fried egg and chopped parsley.

6. Serve immediately with some crusty bread.

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