Description
This Chickpea Hash is a hearty and nutritious one-pan breakfast made with crispy chickpeas, tender potatoes, colorful vegetables, and warm spices. Perfect for a satisfying vegetarian meal at breakfast, brunch, or a quick dinner, this recipe combines simple ingredients with bold flavors for an easy skillet dish.
Ingredients
Vegetables and Legumes
- 2 cups baby potatoes, diced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- ½ onion, diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
Spices and Oils
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Optional
- 4 fried or poached eggs
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to begin cooking.
- Cook the potatoes: Add diced baby potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender on the inside and nicely golden on the outside.
- Sauté vegetables: Add the diced onion and red bell pepper to the skillet and cook for an additional 4 minutes until softened.
- Add garlic and chickpeas: Stir in the minced garlic and drained chickpeas, distributing evenly through the skillet.
- Season the hash: Sprinkle in smoked paprika, ground cumin, garlic powder, salt, and black pepper, then stir to coat all ingredients evenly with the spices.
- Crisp the chickpeas: Continue cooking for another 5 minutes, stirring occasionally, until the chickpeas become lightly crispy and the flavors meld together.
- Garnish and serve: Remove from heat, garnish with freshly chopped parsley, and optionally top with fried or poached eggs before serving.
Notes
- Sweet potatoes can be used as a substitute for regular baby potatoes for a sweeter flavor and softer texture.
- Adding spinach during the last minute of cooking enhances the nutritional profile and adds freshness to the dish.
- Leftovers store well and make an excellent, flavorful lunch option when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
