There comes a time in each and every week where the produce from the weekend market trip begins to feel old, abandoned, and underused. Lately, it’s been my root vegetables, those stalwart standbys whose storage life and adaptability amaze. With the spring bounty that’s been cropping up (leeks! asparagus! strawberries! oh my!) I’ve been forgetting about the roots till the very end…
Enter this weekend night hearty meal. Eat on those nights when spring has decided to be shy and the last tendril of winter chill creeps through even the best insulated windows. Top this caramelized veggie dish with a sunny side up egg and let the creamy yolk add velvety texture to the spiced vegetables underneath. I can’t agree enough with Michael Ruhlman’s observations in Ruhlman’s Twenty that an egg has the power to make a dish a meal.
*As a warning, this recipe is written for feel and not precision (my favored method of cooking). Be sure to taste as your cooking to ensure the flavor profile meets your palate.
Chickpea and Caramelized Veggie Hash
For two people
- Half of one large red onion, diced
- Half of one large sweet potato, finely diced (or one small sweet potato)
- Two carrots, peeled and diced to equal size as the potato and onion
- Half of one red pepper, diced to match the potato, carrots, and onion
- 15 ounce can of chickpeas, rinsed and drained
- 2 eggs, fried sunny side up
- Spices: chili powder, shallot pepper, cumin, salt and pepper – all to taste
In a large saute pan, heat olive oil over medium heat. Add the onions and a sprinkling of salt. Allow onions to caramelize and get crispy (about 5 to 8 minutes). Add the carrots, bell pepper, and potato, stir together. Cook the dish without stirring for about 5- 10 minutes, allowing the veggies to caramelize on the bottom of the pan. Stir and allow the veggies to caramelize again. Add chili powder, shallot pepper, cumin to taste – I used large quantities of chili powder, so that the colors of the veggies darken. Add the chickpeas. Stir. Allow to caramelize for another five minutes. Stir. Continue this for at least 30-40 minutes until the veggies are cooked through.
While the veggies continue to cook through, prepare the eggs.
Serve the hash in a shallow bowl, with the egg on top. Garnish with parsley. *Bacon can be added to enhanced the smokey flavor of the dish.
I realize this isn’t much of a recipe, so if you’re looking for a recipe to guide you, I suggest Deb’s from her Smitten Kitchen Blog and this orzo with caramelized vegetables from The Kitchn for the caramelization technique.
Also, if you’re looking for less smokey of a dish, consider Chez Sasha’s curried chickpeas.