What the heck is a smoosh? I’m not really sure, but in this case it just felt right. Whisk a little dairy-free yogurt with olive oil, lemon and a pinch of salt…. wait for it ….. and smoosh it around the bottom of each serving bowl
Makes sense now, right?
Dollop on the warm Rosemary, Sweet Potato and Chickpea Hash … mmmhhh. I made this for breakfast, so feel free to drop an egg on top!
Happy Eating,
~Monique
WARM CHICKPEA HASH with LEMON YOGURT SMOOSH
1 tbls ghee
1 small sweet potato, skin on, diced into bite-sized pieces
1 leek, cleaned and chopped
1-2 handfuls of torn kale
2 cloves garlic, finely sliced
1 sprig rosemary,
pinch or two of dried chili flakes
handful whole almonds, crushed (or pumpkin seeds
2 cups (1 can) chickpeas, drainedÂ
1 cup plain, dairy free yogurt (like KiteHill)
1 tbls Extra Virgin olive oil
Lemon wedge
1 tsp pink salt
Optional toppings: arugula, radish slices, green olives
Whisk together the yogurt, 1 spoon olive oil, a squeeze of lemon and a pinch of salt. Spread on the bottom of a platter.
Melt the ghee in a medium frying pan over a medium high heat. Add the leeks, sweet potatoes and fresh rosemary. Saute and toss until the leeks are softened and the sweet potato are half-way done. Add the kale, almonds/seeds and chili pepper to wilt the kale and toast the nuts/seeds.
Add the chickpeas and garlic -toss well and sauté to warm the chickpeas. Add the garlic, stir fry or a minute or so.
Smear the yogurt smoosh across the bottom of a bowl. Top with the hash. Top with fresh arugula, radish slices and green olives. Drizzle with the bowl with olive oil.
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