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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Roasted Fall Hash with Chickpeas & Arugula

11/20/2020

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In the fall roasted vegetables are nearly always on the dinnertime menu. This recipe feels fancy but isn’t at all. By including a panoply of colors and some more unusual additions like chickpeas and fruit we elevate this classic standby. In this recipe I add some arugula to enliven the hearty, earthy root vegetables and legumes. I love the peppery flavor these greens bring to the table. 

Usually hash’s are made on the stove but I find that to be a tedious use of time and lackluster results: overly mushy is some parts and not cooked enough in others. By roasting you ensure that each vegetable gets the same amount of heat. It feels fairer, right? 

Ingredients
  • 2-2 ½ # mixed root vegetables, medium dice
  • 1 red onion, sliced
  • 1 medium Fuyu persimmon or apple, medium dice
  • 1 c cooked chickpeas
  • 1 head of garlic, halved through the equator
  • 5-10 sprigs of fresh thyme
  • 1/4 c + 2 Tbsp olive oil, divided
  • 1 ½ tsp salt
  • 2 large handfuls of arugula
  • ½ medium lemon, juiced 
  • Freshly ground black pepper


Directions
  1. Preheat the oven to 400°F. 
  2. In a large bowl combine root vegetables, onion, fruit, chickpeas, garlic, ¼ c of the oil and salt. Transfer to two parchment lined baking sheets and roast for 25-30 minutes, flipping at least once to ensure even cooking. 
  3. Dress arugula with the remaining 2 Tbsp of olive oil, lemon, pinch of salt and pepper. Toss to combine and transfer to a large serving platter.
  4. Top arugula with roasted hash and serve immediately.

Serves 4-6

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