Vegan Chickpea Potato Breakfast Hash #breakfast #vegetarian

Vegan Chickpea Potato Breakfast Hash #breakfast #vegetarian

I am having a genuine love illicit relationship… with my cast iron skillet, that is. It is a one stop look for suppers – darker, cook, saute. It can do everything. Also, I adore the roast it gives the majority of my dinners. This morning meal hash is one of my top choices to make in my cast iron. Your veggies get a pleasant dark colored covering, and everything gets served up in one container.

To eliminate cooking time, you will need to give your potatoes a brisk bubble before adding them to the skillet. When your potatoes and veggies are sautéed, include the chickpeas and give it each of the a hurl. Top off with new cilantro, jalapeno cuts and loads of avocado.

Also try our recipe The Best Tofu Scramble

Vegan Chickpea Potato Breakfast Hash #breakfast #vegetarian

Make early lunch at home with this Veggie lover Chickpea Potato Breakfast Hash – complete with fresh potatoes, chickpeas, ringer peppers and avocado.


  • 1 lb potatoes diced in small cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt & pepper to taste
  • 3 cloves garlic peeled and diced
  • 1 bell pepper diced
  • 1/2 red onion diced
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 handfuls baby spinach
  • jalapeno, cilantro and/or avocado for topping


  1. Bring a large pot of water to a boil. Carefully add diced potatoes to the water and cook for 5 minutes. Drain potatoes and set aside. 
  2. Heat olive oil in a cast iron skillet over medium high heat. Reduce heat to medium and add potatoes to the skillet. Toss potatoes with garlic powder, cumin, paprika, salt & pepper. Spread the potatoes evenly in the skillet and do not touch them for 5-7 minutes. 
  3. Give the potatoes a toss – they should be slightly browned – and spread them evenly in the skillet again. Do not touch them for another 5 minutes. 
  4. Add the garlic, bell pepper and onion to the skillet, tossing regularly. 
  5. Add the chickpeas and spinach and cook until chickpeas are heated through and spinach is wilted. Taste and adjust seasonings as needed. 
  6. When you are ready to serve, top with jalapeno, cilantro and avocado. Serve with salsa on the side. 

Read more our recipe : Paleo Tuna Salad Nori Wraps

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