Chickpea and Potato Skillet Hash

Ingredients

• 1 cup cup chickpea flour
• 1 cup cup water
• 2 medium yukon gold potatoes
• 1 red bell pepper
• 1/2 yellow onion
• 1 tsp tsp smoked paprika
• 1 tsp tsp ground cumin
• 3 tbsp tbsp olive oil
• 1/4 cup cup fresh cilantro(optional)
• 1 lime
• 1/4 cup cup salsa verde(optional)

Instructions

1. 1

   Dice potatoes small and boil 8 minutes until just tender; drain.

2. 2

   Whisk chickpea flour with water, cumin, and a pinch of salt until smooth.

3. 3

   Heat 1 tbsp olive oil in a skillet, pour in the batter, and cook like a thick pancake, 4 minutes per side; slide onto a plate.

4. 4

   Wipe the skillet, add remaining oil, and sauté onion and bell pepper 5 minutes.

5. 5

   Add potatoes and smoked paprika; cook until crispy edges form, about 8 minutes.

6. 6

   Cut the chickpea base into wedges and serve topped with the potato hash, cilantro, a squeeze of lime, and salsa verde.