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 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!

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Curried Chickpea Hash with Broccoli and Spinach

5 from 1 vote

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

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Prep: 15 mins

Cook: 15 mins

Total: 30 mins

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Servings: 4 servings

ReviewSave to FavoritesPrint

Ingredients

  

1x2x3x

• 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

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Instructions

 

• 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

Serving: 1(of 4)Calories: 360kcalCarbohydrates: 32gProtein: 15gFat: 21gSaturated Fat: 3gCholesterol: 186mgSodium: 536mgFiber: 9gSugar: 2g

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