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.

Curried Chickpea Broccoli Hash. Ready in less than 30 minutes and uses only one pan!

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.

An easy, healthy 30 minute meal! Curried Chickpea Hash with Broccoli and Spinach. {Gluten Free}

Chickpea Hash with Broccoli. An easy healthy one pan meal!

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.

One Skillet Chickpea Hash with Broccoli (gluten free)

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.

Easy Curried Chickpea Broccoli Hash. {gluten free}

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.

One Skillet Chickpea Hash with Greens and Curry

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

Curried Chickpea Hash with Green Veggies

I promise this curried chickpea hash is better than my terrible poetry. The runny egg agrees!

Curried Chickpea Broccoli Hash

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.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

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: 360kcalCarbohydrates: 32gProtein: 15gFat: 21gSaturated Fat: 3gCholesterol: 186mgSodium: 536mgFiber: 9gSugar: 2g

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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 wellplated.com 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. 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!

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