Curried Chickpea Hash with Broccoli and Spinach

Name: Curried Chickpea Hash with Broccoli and Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups frozen shredded hash brown potatoes; 10 ounces frozen chopped spinach; ½ cup diced red onion; 1 tablespoon curry powder; 2 teaspoons ground ginger; 1 ½ teaspoons minced garlic; ½ teaspoon kosher salt; ¼ teaspoon cayenne pepper; ¼ cup extra-virgin olive oil; 1 can chickpeas; 2 cups finely chopped broccoli; 4 large eggs; whole wheat pita bread; nonfat plain Greek yogurt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
375 kcal
Course
Main Course
Cuisine
Indian, American

Curried Chickpea Hash with Broccoli and Spinach

Iris Warren

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Curried chickpea hash with broccoli and spinach blends eastern spices with healthy veggies and frozen hashbrowns for an easy one-pot meal.

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Ingredients

Servings

3 cups frozen shredded hash brown potatoes
10 ounces frozen chopped spinach thawed and pressed dry
½ cup diced red onion
1 tablespoon curry powder
2 teaspoons ground ginger
1 ½ teaspoons minced garlic about 3 cloves
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
¼ cup extra-virgin 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 Information

Show Details

Serving 1(of 4) Calories 375kcal (19%) Carbohydrates 38g (13%) Protein 14g (28%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 186mg (62%) Sodium 466mg (19%) Potassium 980mg (28%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 8932IU (179%) Vitamin C 60mg (67%) Calcium 172mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 375 kcal

% Daily Value*

Serving	1(of 4)
Calories	375kcal	19%
Carbohydrates	38g	13%
Protein	14g	28%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	186mg	62%
Sodium	466mg	19%
Potassium	980mg	21%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	8932IU	179%
Vitamin C	60mg	67%
Calcium	172mg	17%
Iron	5mg	28%