Vegan Sweet Potato & Chick Pea Hash

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Fall is in the air and that means one thing….comfort food! I’ve been too tired to go grocery shopping so I dug through the house and found some ingredients to toss together. I wasn’t sure how this Vegan Sweet Potato & Chick Pea Hash would turn out but it is delicious!!! Maybe it turned out so good because I made it in my Emile Henry One Pot (by the way, this is my new favorite cooking pot).

The One Pot is made with Flame® ceramic and provides a gentle cooking. No high temps are needed when using a One Pot so you’ll always want to start cooking over a low heat. There is no lead, cadmium or nickel in the One Pot, which means that there is no risk of contamination while cooking. Emile Henry’s Flame® cookware is made in Marcigny France from high fired Burgundy clay. Emile Henry is some of my favorite cookware. You’ll be seeing this One Pot in a lot more recipes.

More Delicious, Low Point Weight Watchers Freestyle Recipes Here!

Peel (Y Peeler for the WIN!) and dice two medium-sized sweet potatoes. I use my Wuhstof chef knife for almost everything in the kitchen. I also pack this knife up and take it with me when I go visit family if I know I’m going to be responsible for any cooking.

There is nothing more dreadful than working in a kitchen without a good knife. I guess I should just buy a good knife to leave at my parent’s house.

After dicing the sweet potatoes toss them with a bit of extra virgin olive oil, salt and pepper and lay out on a baking sheet. Bake at 375 degrees for 35-45 minutes, you want them to be tender but not mushy.

While the sweet potatoes are baking you can prep the rest of the dish. Start by using the Rosle garlic press with scraper to mince four cloves of garlic. The scraper on the Rosle press makes getting all the garlic goodness off the press and into the One Pot.

Roughly chop the Roma tomatoes and set aside.

In the Emile Henry One Pot, heat 1 1/2 tablespoons olive oil over medium-low heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes.

Stir in parsley, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup water to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.

Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in roasted squash, and 1/2 cup water. Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

Serve immediately. The Vegan Sweet Potato & Chick Pea Hash turned out so well I surprised myself. Alan loved it and didn’t miss having meat during dinner. He thought this would taste great as a lettuce wrap<<—-color me shocked.

Serves 5

Vegan Sweet Potato & Chick Pea Hash Ingredients

2 medium sweet potatoes, peeled and cut into bite-size chunks
1 1/2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 small onion, finely chopped
4 cloves garlic, minced
1/8 cup Lighthouse dried parsley
3/4 teaspoon ground cumin
1/2 teaspoon paprika
2 medium carrots, cut into small bite-size pieces
1 1/2 cups of water
1 15 ounce can chickpeas
2-3 roma tomatoes, diced

Vegan Sweet Potato & Chick Pea Hash Directions

Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.

In the One Pot, heat 1 1/2 tablespoons olive oil over medium-low heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes.

Stir in parsley, cumin, and paprika, and cook for 1 minute.

Add carrots and 1 cup water to onion mixture. Raise heat to medium and bring to a boil. Once at a boil, reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.

Add tomatoes and chickpeas. Raise heat to medium and simmer for 10 minutes.

Stir in roasted squash, and 1/2 cup water.

Simmer, uncovered, until flavors meld, another 3 minutes.

Season with salt and pepper to taste.