Six Degrees Of PreparationSweet Potato and Chickpea Breakfast
Description
I don't know where my sister inherited this recipe from but it is an absolute winner in the morning. I usually prepare the ingredients in the morning when I have more time or if i'm up early with a specific amount of time i chop the sweet potato the night before so i can get it on the simmer while i shower. It's so simple and makes you feel great for at least three or four hours before you're feeling a little hungry again. I think this is because it doesn't sit like a rock in your stomach and it's a warmth brings out a smile from first spoonful the last lick of the bowl.
Ingredients
2 tbs olive oil Use coconut oil for a different taste!
1 Garlic Clove Finely Chopped
1 Onion - Red/Spanish Medium - Thinly sliced strips
2 tbs sesame seeds
1 Sweet Potato Medium (300g) - 5mm cubes
400 g chickpeas Pre-soaked or from can
4 Tomatoes Medium - Chopped
1 tsp Salt Pink Himalayan
0.5 tsp Peppercorns gound
2 tsp Dukkah
Method
Add oil to Pan, Medium heat.
Slightly deep-fry the garlic by tilting the pan and isolating the garlic and oil to the side over the gas.
Bring back to level and add onion until soft and sesame seeds.
While cooking chop the sweet potato, then add to pan.
Cook for five minutes then add Chickpeas and Tomatoes.
Once Simmering add Salt and Pepper.
Serve and sprinkle Dukkah to taste.
