Garbanzo Bean Hash // Purple Potatoes + roasted garlic and basil
Garbanzo's
2 cups cooked chickpeas
1½ teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cumin powder
a dash of cayenne pepper
Purple Potatoes
1 Tbsp. coconut oil or ghee
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili flakes, plus more for garnish
1/2 tsp sea salt
1 small onion, diced
5 small purple potatoes, scrubbed and cut into cubes
½ cup – ¾ cup water or vegetable broth
Method
Preheat oven to 425
Start on the potatoes - Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 15 minutes.
While the onions are doing their thing - Pat the chickpeas dry between two paper towels and be sure to remove any loose skins
Pour the chickpeas on a baking sheet lined with parchment paper and brush with olive oil. Use your hands to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, moving the chickpeas at the 15 minute mark to evenly brown.
Now you're ready to add the purple potatoes and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.
When potatoes are soft transfer to medium cast iron skillet, topped with garbanzo beans, add a few cloves of garlic and roast for an additional 7-10 minutes
Garnish w/
fresh basil
sliced avocado
lime wedges
bread or tortillas
hot sauce
flaky sea salt and freshly ground black pepper
For this photographed here I combined both recipes in a medium skillet
Serves 2-3
Veda
Purple potatoes have their origins in Peru and Bolivia. These beauties have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants. They contain 4x's more antioxidants than rustic potatoes.