Fragrant Spiced Chickpea Hash
Earthy chickpeas are elevated with aromatic spices like cumin, paprika, and coriander in this hearty hash that’s perfect for any time of day. Roasted sweet potato, bell peppers, and red onion provide depth and colour, while a golden fried egg tops it all off for added protein and indulgence. Packed with fibre, flavour, and satisfying texture, this vegan-friendly dish makes wellness feel indulgent—and every forkful tells a story of comfort and spice.
Ingredients
- 2 tsps coconut oil or ghee
- 400 g tinned chickpeas drained and rinsed
- 1 tsp garam masala
- ½ tsp hot chilli powder
- ½ tsp ground cumin
- ground black pepper a pinch
- sea salt a pinch
- 1 small red onion finely chopped
- 2 garlic cloves finely chopped
- 10 g fresh ginger peeled and finely chopped
- 300 g tinned chopped tomatoes
- 2 tsps olive oil
- 2 eggs
- [fresh coriander] a small handful, finely chopped
Instructions
- Heat the coconut oil or ghee in a large frying pan over medium heat. Add chickpeas, garam masala, cumin, chilli powder, salt and pepper. Fry for 3 minutes, stirring occasionally.
- Add the onion and fry gently for 4 minutes, stirring occasionally. Add garlic and ginger and fry for 30 seconds until fragrant.
- Add the chopped tomatoes and olive oil. Stir well, reduce heat to low, cover and simmer for 10 minutes.
- Meanwhile, bring a small saucepan of water to the boil. Reduce to medium-low and gently lower in the eggs. Simmer for 8 minutes, then transfer to cold water for 4 minutes. Peel and halve.
- Divide the chickpea hash between two plates. Top with halved eggs and garnish with fresh coriander. Serve warm.
Nutrition
Calories: 533kcalCarbohydrates: 69gProtein: 26gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 176mgSodium: 304mgPotassium: 1057mgFiber: 18gSugar: 16gVitamin A: 623IUVitamin C: 22mgCalcium: 194mgIron: 9mg
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