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

Ingredients
  

  • 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

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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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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56 Comments

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  1. Haha, you crack me up. I love this ode to chickpeas. The runny eggs nested within this dish look so good!!

  2. “lumpy round self” by far my favorite line!! haha I love it, and you have a knack for poetry girl. This dish sounds great, I love that you used hash browns too.. genius!

    1. Thanks Abby! I think that was the first poem I’ve written since freshman year English class. What can I say, my subject inspired me ;-)

  3. ha you are poet and I didn’t even know it ;-) but i should have figured with your clever, humorous writing….chick peas are one of those ingredients that i heart so much but my hubby can not stand…he doesn’t even like hummus, what? i know. BUT he loves runny eggs so i think i can get him on this one!!

    1. No chickpeas? QUE TRISTE! That will kill 80% of my recipe repatoire ;-) Runny eggs are definitely a saving grace though. Or maybe try swapping sweet potatoes for hashbrowns and black beans for chickpeas? I’m sure you will come up with something absolutely delicious that your hubs will love!

  4. ode to a chickpea…. ha! You are hysterical Erin!! I am in love with this recipe. I love making breakfast hash but have never ever ever added chickpeas! I love chickpeas. I’m going to have to have some today to honor them. :)

  5. I love chickpeas too, and I definitely call them garbanzos :) My favorite way to snack on them is roasted :)

  6. 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!

  7. 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.

    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!

  8. Erin, I hear you sister!! with signs of spring actually coming our way and the weather warming up, I too feel giddy and happy! love the broccoli bouquet, this chickpea hash and your poem! :P

  9. Girl, I am laughing out loud at this ode to a chickpea. I share your sentiments! This hash looks fantastic!

  10. What doesn’t taste better with an egg on it? NOTHING! I too am a lover of chickpeas, but have yet to pen my own ode. I think I’ll just borrow yours :)

    1. Hi Erin! I don’t actually post nutritional information for several reasons (I have them in detail on my FAQ page: https://www.wellplated.com/faqs/), but I know that there are many free calculators available online. A quick Google search should give you some options!

  11. THIS is my kinda hash!!! I LOVE broccoli (and I DO think it makes a lovely bouquet) and chickpeas ooh and yolkporn – all on one plate! WELL plated indeed Erin! :)

  12. A most interesting-sounding recipe.  And I like your poem a lot!  I must say, though, that it reminds me more of Ogden Nash than Shakespeare…  (BTW, that is a compliment)

  13. Haha the near arrival of spring and spring veggies has me feeling giddy too! Your poem is awesome! Love chickpeas and this gorgeous hash!

  14. Loved your ode to chickpeas and your broccoli bouquet :)  I almost had a fresh herb bouquet for my wedding, wouldn’t that have been amazing?!!  Cheers to eating our way through Spring!

  15. Erin, you are such a poet! I LOVE it :) And I love this hash even more – it’s everything I want with my eggs!

  16. Of course broccoli is a pretty bouquet! ;) This hash looks delicious and you are TOO creative with that poem – love it!!

  17. Ha! That chickpea poem is my new favorite :) And more things with curry should include an egg on top. YUM!

  18. That dinner dish looks so savory and delicious! Such healthy and fresh ingredients! :)

  19. Hahaha, oh my gosh, I LOVE that poem. So glad you saved that little gem. But really, chickpeas are da bomb!! And so is this hash!

  20. hahaha oh my gosh I love that one, you tied up the broccoli with the ribbon and two, that ode to chickpeas. You just gave me a good chuckle on a night that I very much needed it!

    And this hash sounds deeelicious!

  21. I love all kinds of hash, it is just the perfect breakfast. I have to say, corned beef hash might be my favorite but this looks way healthier! 

  22. 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! 

  23. 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!

  24. Print that poem right up and stick it on your fridge! I’m a huge lover of chickpeas and runny eggs…so I will be making this! Thanks!

  25. 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!