Veggie Potato Hash (RECIPE)

Veggie Potato Hash (RECIPE)

Ingredients

• 15 ounce can chickpeas, rinsed, drained and patted dry of moisture
• 4 cups potatoes*, chopped (peeled if desired but I left the skin on mine)
• 2 tablespoons extra virgin olive oil (use Kasandrinos)
• 1 cup zucchini, chopped
• 1 cup sweet onion, chopped
• 1 medium red bell pepper, chopped
• ½ cup baby bella mushrooms, thinly sliced
• 2 cups kale, chopped
• 2 large cloves garlic, minced
• ½ teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

• 1. In a large skillet, heat the olive oil over medium heat.

• 2. Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.

• 3. Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
  

• 4. Season with additional salt and pepper to taste and ENJOY!

Enjoy!!

Servings : 4 
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 300kcal

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