Description
This Chickpea Hash is a hearty and nutritious one-pan breakfast featuring crispy chickpeas, tender baby potatoes, vibrant bell peppers, and warm spices. Perfectly seasoned and optionally topped with eggs, this vegetarian and gluten-free dish serves as a flavorful and satisfying meal for breakfast, brunch, or a quick dinner.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 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
Spices and Seasonings
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- 2 tbsp chopped fresh parsley
Optional
- 4 fried or poached eggs
Instructions
- Heat the olive oil: Warm the olive oil in a large skillet over medium heat to prepare for cooking the vegetables and chickpeas.
- Cook the potatoes: Add the diced baby potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until they become tender and develop a golden crust.
- Add onion and bell pepper: Mix in the diced onion and red bell pepper, and cook together for about 4 minutes until the vegetables soften.
- Incorporate garlic and chickpeas: Stir in the minced garlic and rinsed chickpeas, combining them evenly with the vegetables.
- Season the hash: Sprinkle the smoked paprika, ground cumin, garlic powder, salt, and black pepper over the mixture. Stir well to distribute the spices.
- Cook until crispy: Continue to cook for another 5 minutes, allowing the chickpeas to crisp up slightly and the flavors to meld.
- Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and optionally top with fried or poached eggs if desired before serving.
Notes
- Sweet potatoes can be used instead of baby potatoes for a sweeter, nutrient-rich variation.
- Add fresh spinach in the last minute of cooking for added greens and nutrients.
- Leftover chickpea hash stores well and makes a convenient and delicious lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
