Curried Chickpea Hash with Broccoli and Spinach

I occasionally become a bit romantic about my ingredients, to the extent that today’s Curried Chickpea Hash resulted in me both writing a poem and tying my vegetables up like a bouquet.

Curried Chickpea Broccoli Hash. Ready in less than 30 minutes and uses only one pan!

Maybe it’s the later sunsets, the melting snow, or the first signs of decent-looking fresh greens that made me giddy enough to look at my broccoli stalks and conclude, “These need ribbon. Make it satin.” Maybe I ate one too many slices of kitchen sink healthy carrot cake or Royal Dark Cadbury Eggs. Maybe it’s just that we’ve waited so, so long for spring, and I can sense its fresh, damp, floral scent breaking the winter air at last.

An easy, healthy 30 minute meal! Curried Chickpea Hash with Broccoli and Spinach. {Gluten Free}

Chickpea Hash with Broccoli. An easy healthy one pan meal!

Doesn’t broccoli make such a pretty bouquet? Don’t answer that.

Curried Chickpea Broccoli Hash is an easy, aromatic, one-pan dinner that’s ideal for any weeknight. It’s also one of the oldest recipes on my blog and a reader favorite, so I decided to give it a spring cleaning with fresh photos. Plus, it gave me an excellent excuse to eat it again.

One Skillet Chickpea Hash with Broccoli (gluten free)

Curried Chickpea Hash is a convenient blend of fresh and frozen ingredients, which keep it fast and affordable to prepare. I use finely chopped fresh broccoli, frozen hash browns (though you could certainly grate your own potatoes if you prefer), frozen spinach, and protein-packed chewy chickpeas. The hash is perfumed with curry and ginger, everything cooks together in a single skillet, and best of all: it’s topped with scrumptious, saucy, sunny, runny eggs.

Easy Curried Chickpea Broccoli Hash. {gluten free}

To complement the warm spices, I like to serve this chickpea hash with a dollop of Greek yogurt and whole wheat pita. You can either stuff the hash inside the pita and munch it sandwich-style (Ben’s approach) or tear the pita into bites and use it to mop up every precious scrap of that golden runny egg goodness (my method).

Honestly, I love this curry-spiced chickpea hash so much, I could write a poem…which I did.

One Skillet Chickpea Hash with Greens and Curry

Before we get to my terrible attempt at Shakespeare, let’s talk seasonal. I’m sharing this Curried Chickpea Hash for March’s #EatSeasonal round up, a blogger collaboration organized by my friend Becky of The Vintage Mixer. March brings with it a fresh and fabulous array of new in-season produce, so let’s celebrate spring and take advantage of the best-tasting fruits and veggies available by using these ingredients in our cooking. Don’t forget to tag your Instagram posts with #eatseasonal too! I’d love to see what you are making.

March Seasonal Produce Guide

Now without further ado, my Ode to a Chickpea. This little ditty was originally published back in January 2013 in my original Chickpea Hash post. I seriously considered deleting it (you’ll see why), but I decided we could all use a few extra giggles for our Tuesday.

Ode to a Chickpea

By (I’m sorry to say), yours truly

Chickpea, Sweet Chickpea, I profess my love to thee,

More precious than a pearl is your lumpy round self to me.

I seek you by the can, then stack you with a sigh,

I should probably join Costco, so much of you do I buy.

I’ll put you in a hummus; I’ll sauté you in a pan,

I’ll add you to my salsa; I’ll munch you straight out of the can.

 Mighty protein do you pack, my modest little bean,

Some call you a garbanzo; I call you hero to cuisine.

 For though you may be humble, and garbanzo is a funny word,

You are a hearty flavor canvas, and so cheap it is absurd.

Curried Chickpea Hash with Green Veggies

I promise this Curried Chickpea Hash is better than my terrible poetry. The runny egg agrees!

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Curried Chickpea Hash with Broccoli and Spinach

Curried Chickpea Hash blends eastern-inspired spices with healthy veggies and frozen hash browns for a fast, flavorful one-pot meal.


Yield: Serves 4

Total Time: 30 minutes

Ingredients:


  • 3 cups frozen shredded hash brown potatoes

  • 10 ounces frozen chopped spinach, thawed and pressed dry

  • 1/2 cup diced red onion

  • 1 tablespoon curry powder

  • 2 teaspoons ground ginger

  • 1 1/2 teaspoons minced garlic (about 3 cloves)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • 1/4 cup olive oil

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 2 cups finely chopped broccoli

  • 4 large eggs

  • Whole wheat pita bread (optional, for serving)

  • Non-fat plain Greek yogurt (optional, for serving)


Directions:


  1. Combine potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.

  2. Heat olive oil in a large skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.

  3. Reduce heat to medium-low. Fold in chickpeas and broccoli, breaking up chunks of potato, until just combined. Press back into an even layer. Use a spoon to carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup or small bowl and slip one into each hole. Cover the skillet (if you do not have a lid that fits, a large sheet pan works well), and continue cooking until the eggs are set, 4 to 5 minutes for soft, runny yolks.

  4. Serve immediately with warm pita and Greek yogurt.


All images and text ©/Well Plated.

Don’t miss these other fantastic March #EatSeasonal recipes:

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

71 comments

  1. Haha, you crack me up. I love this ode to chickpeas. The runny eggs nested within this dish look so good!!

  2. “lumpy round self” by far my favorite line!! haha I love it, and you have a knack for poetry girl. This dish sounds great, I love that you used hash browns too.. genius!

  3. ha you are poet and I didn’t even know it ;-) but i should have figured with your clever, humorous writing….chick peas are one of those ingredients that i heart so much but my hubby can not stand…he doesn’t even like hummus, what? i know. BUT he loves runny eggs so i think i can get him on this one!!

    • No chickpeas? QUE TRISTE! That will kill 80% of my recipe repatoire ;-) Runny eggs are definitely a saving grace though. Or maybe try swapping sweet potatoes for hashbrowns and black beans for chickpeas? I’m sure you will come up with something absolutely delicious that your hubs will love!

  4. ode to a chickpea…. ha! You are hysterical Erin!! I am in love with this recipe. I love making breakfast hash but have never ever ever added chickpeas! I love chickpeas. I’m going to have to have some today to honor them. :)

  5. I love chickpeas too, and I definitely call them garbanzos :) My favorite way to snack on them is roasted :)

  6. hahaha well done! quite an ode indeed. (and garbanzo IS a funny word!) :-)

  7. Erin, I’m going to try this tonight. I’ve had chickpeas in my pantry for months looking for the perfect recipe!

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  9. Could I use some of a S&B curry block in place of powdered curry our grocery was out of powder, but I don’t want it to mess with your recipe I like to try originals then experiment! Anyway I have been waiting all week to make this any finally got the ingredients just need that opinion.

    • Hi Kayla,
      Great question–unfortunately, I have never worked with a curry block, so there is no way for me to speak from experience. I would suggest doing a bit of Googling. Also, curry powder is actually a mix of the several spices. If you have these on hand, try subbing:
      1/2 tsp turmeric
      1 tsp ground cumin powder
      1/2 tsp ground coriander powder
      1/2 red chili powder, to taste

      I wish I could be of more help! I don’t want to steer you in the wrong direction with the block. I’m glad you like the look of the recipe, and I hope that you are able to try it! I’ve heard great reviews about it from other readers so far; if you can round up the spices (or maybe even try your own favorite spice combo), I think you will enjoy it too!

  10. I ended up just buying the powder and once I started cooking I realized the block curry would work equally well. Thanks for this delicious recipe and please share more vegetarian and gluten free friendly recipes like this with chickpeas! My boyfriend told me to tell you F yeah great dish that satisfies exceptionally well.

    • Kelly, I’m thrilled to pieces that you both loved the hash! Also, great to know about the curry block. Thanks for sharing your review, and again I’m so glad you liked the dish!

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  16. Erin, I hear you sister!! with signs of spring actually coming our way and the weather warming up, I too feel giddy and happy! love the broccoli bouquet, this chickpea hash and your poem! :P

  17. Girl, I am laughing out loud at this ode to a chickpea. I share your sentiments! This hash looks fantastic!

  18. What doesn’t taste better with an egg on it? NOTHING! I too am a lover of chickpeas, but have yet to pen my own ode. I think I’ll just borrow yours :)

  19. I have no double this is just DELISH!!! Everything is better with an egg on top!!

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  21. I love it when you wax poetic! 

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  23. Do you know the nutrition information for this recipe? I’d love it if you posted it with your recipes.

  24. THIS is my kinda hash!!! I LOVE broccoli (and I DO think it makes a lovely bouquet) and chickpeas ooh and yolkporn – all on one plate! WELL plated indeed Erin! :)

  25. Hashes are my jam, especially when you put an egg on it:) 

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  27. LOVE it all – this dish and even more  your ode to a chickpea

  28. OMG, that poem. Dying laughing. And girlfriend, you need to join Costco! 

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  31. A most interesting-sounding recipe.  And I like your poem a lot!  I must say, though, that it reminds me more of Ogden Nash than Shakespeare…  (BTW, that is a compliment)

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  33. You are hilarious, Erin. I need to make this chickpea hash. You have me swooning!

  34. Haha the near arrival of spring and spring veggies has me feeling giddy too! Your poem is awesome! Love chickpeas and this gorgeous hash!

  35. This is one delicious one-dish meal. That poem is pretty crafty. Love this recipe!

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  37. Loved your ode to chickpeas and your broccoli bouquet :)  I almost had a fresh herb bouquet for my wedding, wouldn’t that have been amazing?!!  Cheers to eating our way through Spring!

  38. Erin, you are such a poet! I LOVE it :) And I love this hash even more – it’s everything I want with my eggs!

  39. Of course broccoli is a pretty bouquet! ;) This hash looks delicious and you are TOO creative with that poem – love it!!

  40. This looks amazing! I’ve never had a chickpea hash but I love chickpeas :)

  41. The veggie bouquet, the poem, this amazing hash… this is why I love you.

  42. Ha! That chickpea poem is my new favorite :) And more things with curry should include an egg on top. YUM!

  43. this looks good! thanks for sharing!

    styleandchocolates

  44. I love anything with chickpeas!  This looks delicious!!!

  45. That dinner dish looks so savory and delicious! Such healthy and fresh ingredients! :)

  46. Hahaha, oh my gosh, I LOVE that poem. So glad you saved that little gem. But really, chickpeas are da bomb!! And so is this hash!

  47. I love all kinds of hash, it is just the perfect breakfast. I have to say, corned beef hash might be my favorite but this looks way healthier! 

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  49. I can’t wait to try this!

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  51. Just made your chickpea hash tonight- it was fabulous! I love quick weeknight meals like this. My kids were cautious the first few bites, then gobbled it up- thanks for a great recipe, can’t wait to make again! 

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  53. Print that poem right up and stick it on your fridge! I’m a huge lover of chickpeas and runny eggs…so I will be making this! Thanks!

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