If like me you enjoy a hot breakfast with a higher plant protein content in the morning but don’t want to eat scrambled tofu every day (even though it is delicious), then this chickpea breakfast hash might just be the meal you’ve been looking for.
Chickpeas for breakfast? Yes, why not? I love these tasty little nuggets full of fibre, plant-based protein and minerals, and there’s no rule about when in the day you can eat them – I don’t think there is anyway!
Adding ‘hash’ to a recipe title basically just means things have been chopped up. The name comes from the french ‘hacher’ – to chop – and was originally referred to using up leftovers. It’s now more commonly associated with breakfast or brunch, but you can apply it to anything using leftovers really.
With this super quick breakie dish, you can add whatever veggies you have at the bottom of your fridge that you fancy on your breakfast plate, making it a great way to reduce food waste. I’m a big fan of the spinach and tomato combo which is why they feature in this recipe with a bit of courgette to add to the mix. But use whatever you have. You could stick with just greens and add a mix of kale, spinach and watercress. Or go a bit fancy and pop in a couple of sticks of asparagus. Whatever you like – just make sure you serve it with a squeeze of lemon to help you absorb the iron contained in the chickpeas and greens.
Alternatively, you could serve it with a spoonful or two of turmeric tahini dressing to add some extra flavours and wonderfully anti-inflammatory nutrients. For the hash, I leave out the maple syrup and garlic granules but add in ground ginger for a little extra zing, but feel free to use the original recipe in full if you prefer.
This ingredient amounts in this chickpea breakfast hash recipe are just for one portion, but if you want to serve it to the family, just increase the amounts by the number of lucky people you’re catering for. And of course, you can eat this super quick and tasty meal any time of the day, not just breakfast. If it’s your main meal, then up the veggie content and add a few more chickpeas to the mix to make sure you’re getting all the nutrition you need.
I hope you enjoy this super tasty, nutritious, gluten free and filling plant-based breakfast. It’s really filling and keeps me satisfied well into lunchtime. Enjoy!
Breakfast chickpea hash
- 3 tbsp cooked chickpeas
- 1/2 small courgette washed and diced
- 1 medium tomato washed and chopped
- 2 big handfuls spinach rinsed and roughly chopped
- 1 tbsp turmeric tahini dressing (see link above or below in notes) optional but good
- Prep all the veg as directed above
- Heat 2 tablespoons of water in the base of a medium frying pan. Add the courgette and simmer for 2 minutes.
- Once the courgette starts to soften, add the tomato and cook for another 2 minutes until it goes soft.
- Pop the chickpeas and chopped spinach into the pan. Simmer for another minute or so until the spinach as wilted. Once it's soft but not mushy, turn off the heat.
- Season with salt and pepper if you're not using a dressing. Otherwise, serve immediately with the turmeric tahini dressing drizzled over the top.