It’s very hard to decide on what to have at breakfast because we don’t eat eggs and do not like sweet recipes very much, and eating Indian recipes day-in & day-out gets boring. So I keep exploring and trying new recipes. I tried to make hash using a handful of ingredients. So I explored this recipe. This recipe is not that hard as it looks. You can use fresh or canned products for making this recipe. I like to use everything fresh, so made chickpeas in Instant Pot and air-fried sweet potato.
CHICKPEAS: I have used chickpeas as they are protein-rich and tastes good in such recipes. You can boil them using raw chickpeas or can also use the canned ones. I have flavored the chickpeas with buffalo sauce to avoid their bland flavor. You can use any seasoning or sauce to flavor them. SWEET POTATO: I have used purple sweet potato as I like its color. But any sweet potato or yam will work just great. or if you like you can also use some fried potatoes too. VEGGIES: You can also add any veggies of your liking to make the hash healthier. I have used some onion, bell peppers, and carrots in the recipe. SAUCES: To balance the flavor and to compliment the recipe, you can use different sauces. I have added Sriracha for a little kick. It’s such a versatile dish that you can add anything as per your liking.
I prefer to cook chickpeas on my own rather than using canned chickpeas. I always have dry chickpeas at home, so it is cost-effective for me plus free of any preservatives. First, soak dried chickpeas overnight in at least 2 qt of water, then drain out the water and cook the chickpeas by adding them in an Instant Pot or any other pressure cooker with a quart of water and some salt. If you don’t want to soak them overnight, then add them with a quart of water in an instant pot and pressure cook for 60 minutes. To check a detailed description on how to cook Chickpeas in an Instant Pot, CLICK HERE. If you don’t have raw chickpeas or don’t want to do that much hard work. Then you certainly can use canned chickpeas. Just wash them in clean water a couple of times and follow instructions as per the recipe. You can use nay sweet potato that you have or is available to you. I have used purple sweet potato for the recipe. Any sweet potato will work fine for the recipe. You can also use fried potatoes, if you like. You can cook them any way you like. You can either steam them, or you can boil them in an Instant Pot or a stove-top pressure cooker. Or if you like you can also bake or air-fry them. I like to use the air-fried ones as they give a little charred flavor and goes great in the recipe. Yes, to save time you can cook everything and store it in the refrigerator. If you’re making the recipe from scratch, it takes some time to actually serve the recipe. So it’s a bit convenient to cook everything in advance. 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. STEP 3 - LAYER THE INGREDIENTS: Layer the ingredients (sweet potato, chickpeas, and veggies) in the bowl. You can add or reduce the ingredients as per your taste. STEP 4 - ADJUST & SERVE: Lastly, if needed adjust the seasoning. Garnish with some green onions and sauce of your liking, and serve.
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