I love chickpeas. I had been tossing a handful in the frying pan after I cooked my eggs in the morning. They were a little crispy on the outside and were a great side for my eggs. I wanted to add some additional flavors (and colors) to my breakfast and this combination was perfect and satisfying! Plus, it’s super easy especially if you cook the sweet potatoes ahead of time and keep them in the fridge for the morning.
What you need:
- 1 large sweet potato, diced and cooked. (I steamed mine, but they would probably be great roasted too!)
- 1/2 cup of canned chickpeas
- 1/4 cup of roasted red peppers, diced
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 tsp oregano
Heat oil in a frying pan over medium heat. Add the garlic and cook for about 1 minute. Add in all the remaining ingredients and cook, stirring frequently until the chickpeas start to darken.
That was pretty easy, right?