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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.

A bowl of easy Curried Chickpea Broccoli Hash topped with a sunny side up egg

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.)

A bouquet of broccoli tied with a silk ribbon

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.

One pan Chickpea Hash with Broccoli with eggs in a skillet

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).

The Ingredients

  • 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.
Easy Curried Chickpea Broccoli Hash topped with a runny egg

The Directions

  1. Toss together the potatoes, spinach, onion, curry powder, ginger, salt, and cayenne.
  2. Add the potato mixture to a hot skillet, press into an even layer, and cook, undisturbed, until crispy and golden brown on the bottom.
  3. Fold in the chickpeas and broccoli, breaking up the potatoes, then press back into an even layer.
  4. 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.
  5. Serve warm. ENJOY!
30-minute chickpea Hash with broccoli and spinach

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).
Curried Chickpea Hash with Green Veggies topped with a runny egg

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

Are Chickpeas the Same as Garbanzo Beans?

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.

Why Are My Potatoes Not Browning?

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.

Can I Add Meat to Curried Chickpea Hash?

Sure. If you would like to add meat to this recipe, chopped ham, Grilled Chicken Breast, or Oven Baked Bacon would all be tasty additions to try.

Curried Chickpea Hash with Broccoli and Spinach

5 from 3 votes
Curried chickpea hash with broccoli and spinach blends eastern spices with healthy veggies and frozen hashbrowns for an easy one-pot meal.

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings


  • 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.


Serving: 1(of 4)Calories: 375kcalCarbohydrates: 38gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 186mgSodium: 466mgPotassium: 980mgFiber: 6gSugar: 2gVitamin A: 8932IUVitamin C: 60mgCalcium: 172mgIron: 5mg

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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.

More Tasty Chickpea Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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.

    1. 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!

  2. 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.5 stars

    1. 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!

  3. 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! 5 stars

  4. Emily, I’m so excited to hear that you and your family loved this dish! Thanks so much for taking time to let me know. I really appreciate it!

  5. We really enjoyed this for a winter brunch. It was super-easy because I used frozen ingredients (broccoli, potatoes, spinach.) The eggs were set instead of runny because it took us a while to get to the table, but it was still delicious. I will time it better in the future. I am always happy to have veggies for brunch–I don’t know why that meal is so often heavy and sweet. Thanks, Erin!5 stars

    1. I’m so happy to hear that this recipe was a hit, Eileen! Thank you for taking the time to share this kind review!