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.
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.
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.
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.
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.
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.
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.
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.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 360, Fat: 21g, Saturated Fat: 3g, Cholesterol: 186mg, Sodium: 536mg, Carbohydrates: 32g, Fiber: 9g, Sugar: 2g, Protein: 15g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Don’t miss these other fantastic March #EatSeasonal recipes:
- A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich
- Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
- Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
- Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
- Cookie and Kate – Greek Broccoli Salad
- Kitchen Confidante – Baked Eggs with Asparagus and Peas
- Vintage Mixer – Lemon Ricotta Pancakes
- Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing
- Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing
- Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
- Foodie Crush – Spinach, Leek and Bacon Quiche
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