Monday, 6 June 2011

Chorizo, Chickpea and Sweet Potato Hash

Here's what I rustled up tonight. I suggest you do the same when you need a quick dinner, and some chorizo in the fridge that you haven't quite decided what to do with (that happens to me a lot..)

Really this would probably serve two, with perhaps some nice crusty bread on the side, but it's Monday and I decided instead to eat the whole lot, in front of a movie, with all the lights off. Does that sound weird? It sounded weird when I read it back. Secret chorizo bingeing in the dark..

Anyway, should you want to emulate this behaviour here's what you need to do:

Cut 1 small sweet potato into cubes. Boil on the hob for 8 minutes until softened. Meanwhile roughly chop half an onion (red would be nice if you have it) and 1 garlic clove. Remove the papery skin from some chorizo sausage (about a finger's length) and 'crumble' the meat in your fingers, so that you have some nice scruffy chunks of chorizo.
Heat 1tbsp olive oil in a small frying pan, and fry the onion and chorizo for about 5 minutes. Add a grinding of dried chilli flakes.
Drain the sweet potato, and add it to the frying pan, along with 1/2 tin drained tinned chickpeas and a small handful of curly kale. Chard or spinach would also work well.

Mix it all together, then leave to cook for 5 minutes so it starts to go nice and crispy.
Pre-heat the grill.
Crack a couple of eggs on top of the mixture, then pop under the grill for a few minutes until the whites have set but the yolks are still runny.

Dig in. Or share it. Whatever.

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