December 3, 2013

Chickpea Hash

As part of a whole-foods lifestyle, it is my attempt to reduce our overall consumption of processed grains and grain products, especially white rice and white pastas. My husband is not a big fan of brown rice. He loves barley and bulgur but the mention of brown rice usually elicits a long face ;-) !!! So I'm always looking for different ways of substituting white rice in my recipes. Today, as I was getting ready to prepare dinner, I decided to switch white rice with potatoes. My initial thought was to just serve my chickpea recipe over steamed potatoes, but then I decided to try something different. And the result was actually phenomenal. Tony has 2 bowls full :) despite his initial reservations.  

Prep Time: 20-25 min

Ingredients (Serves 4):
  1. 2 x 15oz cans Chickpeas (drained and rinsed)
  2. 1 Small Red Onion
  3. 4 Medium Roma Tomatoes
  4. 4-5 Small Russet Potatoes
  5. 2 tsp Garlic Powder
  6. 2 tsp Onion Powder
  7. 2 tsp Italian Seasoning
  8. 1 tsp fresh diced or freeze-dried Basil
  9. 1 tsp Paprika, to taste
  10. 2 cups Water or Home-made Vegetable Broth 
  11. Salt and Pepper, to taste
Dice onion and 2 tomatoes and set aside. Puree the remaining 2 tomatoes in a blender until smooth and set aside. Peel potatoes and shred to match stick fries or hash brown thickness using a food processor or julienne using a mandolin slicer (about 2 cups). I used a mandolin today as I already had it out for the baked chips I made earlier. Set aside until ready to use. Line a heavy pot with water and add onions. Saute on medium-high heat until onions are translucent and add tomatoes and garlic and onion powders and saute until almost all the water has evaporated and the tomatoes take on a deep red color from the caramelizing sugars. Add a splash of water and add hash potatoes. Toss well making sure that the potatoes don't stick to the bottom or burn. Once well mixed, add 2 cups of water or broth, and add chickpeas. Add remaining seasonings, mix well, cover and simmer on low for 10 min, or until potatoes are fork tender. As the potatoes cook, they'll release some of their starches and make the broth rich and creamy and starchy. Garnish with fresh basil and freshly cracked black pepper. Enjoy! 

My Assessment: This was a great way to sub out rice or even pasta in this dish. Loved the starchy feel of the potato and the shredded/julienned potato almost had a pasta like consistency in this dish. Tony loved it and so did I. :)

Nutrition Facts (Per Serving)*: Calories 271 (Fat Calories 17)
Total Fat 1.9 g; Carbohydrates 55.3 g; Fiber 16.2 g; Sugars 5.7 g; Protein 13.4 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

No comments:

Post a Comment