I occasionally become a bit romantic about my ingredients, to the extent that today’s Curried Chickpea Hash with Broccoli and Spinach resulted in me tying my vegetables up like a bouquet.
Maybe it’s the later sunsets, the melting snow, or the first signs of decent-looking fresh produce (hello, Pea Salad) that made me giddy enough to look at broccoli stalks and conclude, “These need ribbon. Make it satin.”
In Wisconsin, we wait a long (LONG) time for spring. So whenever I start to sense its fresh, damp, floral scent breaking the winter air at last I get a little carried away in the kitchen with fresh spring recipes.
Like this hearty Sweet Potato Hash, this curried chickpea hash with broccoli and spinach is an easy, aromatic, one-pan dinner that’s ideal for any weeknight. (It also happens to be one of the oldest recipes on my blog and a reader favorite.)
5 Star Review
“Fabulous! I love quick weeknight meals like this. My kids were cautious the first few bites, then gobbled it up. Can’t wait to make again!”— Emily —
This curried chickpea hash is a convenient blend of fresh and frozen ingredients (as is this Vegetarian Pot Pie), which keep it fast and affordable to prepare.
I use finely chopped fresh broccoli, frozen hash browns (like in my favorite Hash Brown Casserole), 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.
How to Make Curried Chickpea Hash with Broccoli and Spinach
Loaded with wholesome ingredients, plant-based protein, and satisfyingly filling eggs (gotta love that runny yolk), curried chickpea hash with broccoli and spinach is the perfect way to start or end your day (try it with a Cleansing Apple Avocado Smoothie).
- Frozen Hashbrowns. A freezer staple I keep on hand, always, for quick one-pan recipes like this one (and this Crockpot Breakfast Casserole). You could, of course, grate your potatoes fresh if you prefer.
- Chickpeas. These magical little beans make my heart soar (especially in this Chickpea Salad Sandwich). Packed with plant-based protein, fiber, and other healthy nutrients, they make this hash vegetarian, filling, and oh-so-satisfying.
- Broccoli + Spinach. Two green superfoods that add plenty of vitamin K, vitamin C, vitamin A, and calcium to this dish.
- Eggs. For an extra boost of protein, healthy fats, and that delectable runny yolk that permeates every crevice of this hash once you dig in. (I also recommend Eggs in Purgatory if you’re partial to runny yolks in your breakfast recipes.)
- Curry Powder. Brings a little eastern-inspired flavor and flair to this chickpea hash recipe (try my Chickpea Curry for another chickpea-curry dish that’s truly divine).
- Ginger + Garlic + Red Onion. An additional layer of flavor that puts a little zip and zing into every bite.
- Cayenne Pepper. For just a touch of heat—feel free to adjust the amount to suit your tastes and preference for spice.
- Toss together the potatoes, spinach, onion, curry powder, ginger, salt, and cayenne.
- Add the potato mixture to a hot skillet, press into an even layer, and cook, undisturbed, until crispy and golden brown on the bottom.
- Fold in the chickpeas and broccoli, breaking up the potatoes, then press back into an even layer.
- Make 4 “wells” in the vegetable mixture, and crack an egg into each hole. Cover, and cook until the eggs are set to your liking.
- Serve warm. ENJOY!
How to Serve Chickpea Hash
- To complement the warm spices, I like to serve this chickpea hash with a dollop of Greek yogurt and whole wheat pita (or Homemade Naan).
- 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, that I could write a poem…which I did. (Scroll below the recipe card to read if you’re looking for a laugh!)
I promise this curried chickpea hash is better than my terrible poetry. The runny egg agrees!
Frequently Asked Questions
Yes! These two products are the same and can be used interchangeably in recipes. Garbanzo is the Spanish term while chickpea is the common English term.
Potatoes (especially frozen hashbrowns) contain a lot of water. To get perfectly golden, crisp potatoes you’ll need to cook away as much of this moisture as possible and make sure you are using enough oil, at the proper temperature. For best results, make sure to preheat your oil and don’t add the potatoes too soon. Otherwise, they will absorb the oil and become soggy.
Curried Chickpea Hash with Broccoli and Spinach
- 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 can chickpeas (15 ounces) rinsed and drained
- 2 cups finely chopped broccoli
- 4 large eggs
- Whole wheat pita bread optional, for serving
- Nonfat plain Greek yogurt optional, for serving
- Combine the potatoes, spinach, onion, curry powder, ginger, salt, and cayenne in a large bowl.
- 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.
- Reduce the heat to medium-low. Fold in the 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, about 4 to 5 minutes for soft, runny yolks.
- Serve immediately with warm pita and Greek yogurt.
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This relic was originally published back in January 2013 with my original chickpea hash post. I seriously considered deleting it (you’ll see why), but I decided it’s always good to offer up a few extra giggles to others—even when they’re at my expense.
Ode to a Chickpea
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.