Vegan Potato Breakfast
Serves: 4
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Directions
- Heat the oil in a medium-sized pot over medium heat. Add the tinned tomatoes with onion, along with the coriander, cumin, sugar, salt , pepper and chilli flakes.
- Cook the tomato sauce for 15 minutes, until reduced and thickened. Add the chickpeas and potatoes, mix well to coat and adjust the seasoning.
- Serve the chickpea and potato mix with toasted pita bread, chopped avocado and fresh coriander.
- Top Potato Tip: Top this yummy potato-packed breakfast with vegan yogurt, to make it even more indulgent!
Ingredients
- 15 ml sunflower or vegetable oil
- 820 g canned tomato and onion mix
- 5 ml coriander
- 5 ml cumin
- 5 ml sugar
- 2.50 ml salt
- 2.50 ml ground white pepper
- 5 ml dried chilli flakes
- 410 g can of chickpeas, drained
- 2 large avocados, chopped, to serve
- toasted pita bread, to serve
- fresh coriander, to serve