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 both writing a poem and tying my vegetables up like a bouquet.
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 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.
Doesn’t broccoli make such a pretty bouquet? Don’t answer that.
Like this hearty Sweet Potato Hash, 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.
Why I Love this Curried Vegetable Chickpea Hash
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.
Honestly, I love this curry-spiced chickpea hash so much, I could write a poem…which I did.
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.
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.
- 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).
More Tasty Chickpea Recipes
- Mediterranean Chickpea Salad
- Chickpea Cookie Dough
- Chickpea Tuna Salad
- Chickpea Salad Sandwich
- Roasted Chickpea Snack Mix
I promise this curried chickpea hash is better than my terrible poetry. The runny egg agrees!
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.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register