Za’atar Spiced Sweet Potatoes with Chickpeas and Red Bell Pepper
Plus a couple poached eggs. This breakfast from The Mediterranean Dish is so amazing. 👌🏼
by thefiminator
1 Comment
thefiminator
Info for sweet potato hash only.
Ingredients:
3 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 small sweet potatoes (about 1½ pounds total), peeled and cut into ½-inch cubes
1 15-oz can chickpeas, drained and rinsed
Kosher salt and ground black pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon ground turmeric
2 large garlic cloves, minced
1 large red bell pepper, cored, seeded, and chopped
1 tablespoon za’atar, plus more as desired
Directions: 1. In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about ½ teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
2. Reduce the heat to medium. Add the garlie and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
1 Comment
Info for sweet potato hash only.
Ingredients:
3 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 small sweet potatoes (about 1½ pounds total), peeled and cut into ½-inch cubes
1 15-oz can chickpeas, drained and rinsed
Kosher salt and ground black pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon ground turmeric
2 large garlic cloves, minced
1 large red bell pepper, cored, seeded, and chopped
1 tablespoon za’atar, plus more as desired
Directions:
1. In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about ½ teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
2. Reduce the heat to medium. Add the garlie and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.