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1. Scrub the potatoes and cut them into small cubes. Dice the red bell pepper and onion. Mince the garlic. Pat the chickpeas very dry with a clean towel to help them crisp.
2 cup chickpeas (cooked, drained and patted dry),
2 piece russet potato,
1 piece red bell pepper,
1 piece yellow onion,
3 clove garlic clove
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2. Finely chop the fresh parsley and chives. Zest the lemon, then cut it in half and set aside for juicing later.
1 piece lemon,
0.2 cup fresh parsley,
0.2 cup fresh chives
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3. In a small bowl, whisk together the lemon zest, juice from half the lemon, chopped parsley, chopped chives, maple syrup, a pinch of salt, a few grinds of black pepper, and the water until loosely combined. Adjust with more lemon juice or water to reach a spoonable consistency and set aside.
1 tsp salt,
0.5 tsp black pepper,
0.5 piece lemon,
0.2 cup fresh parsley,
0.2 cup fresh chives,
1 tsp maple syrup,
2 tbsp water
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4. Heat a large skillet over medium heat and add about half of the olive oil. Add the potato cubes with a pinch of salt and black pepper. Cook, stirring occasionally, until the potatoes are golden and nearly tender, about 10 to 12 minutes.
2 piece russet potato,
1 tsp salt,
0.5 tsp black pepper,
1.5 tbsp olive oil
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5. Add the diced onion and red bell pepper to the skillet. Cook, stirring often, until the onion is softened and starting to brown at the edges, about 5 to 7 minutes.
1 piece red bell pepper,
1 piece yellow onion
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6. Push the vegetables to one side of the skillet. Add the remaining olive oil to the empty side, then add the chickpeas. Let them cook undisturbed for a couple of minutes to crisp, then stir and continue cooking until lightly browned.
2 cup chickpeas (cooked, drained and patted dry),
3 tbsp olive oil
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7. Sprinkle the smoked paprika, ground cumin, dried oregano, red pepper flakes, remaining salt, remaining black pepper, and minced garlic over the skillet. Stir everything together and cook for 1 to 2 minutes until fragrant.
3 clove garlic clove,
1.5 tsp smoked paprika,
0.5 tsp ground cumin,
0.5 tsp dried oregano,
0.2 tsp red pepper flakes,
1 tsp salt,
0.5 tsp black pepper
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8. Taste the hash and squeeze over more lemon juice if desired. Adjust seasoning with additional salt or black pepper as needed.
1 tsp salt,
0.5 tsp black pepper,
1 piece lemon
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9. If using eggs, cook them in a separate pan to your preferred doneness while the hash finishes. If using avocado, slice it just before serving.
1 piece avocado (for serving, optional),
3 piece eggs (optional, for non-vegan serving)
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10. Spoon the smoky chickpea hash into bowls. Drizzle generously with the lemon herb mixture and top with cooked eggs and sliced avocado if using. Serve hot.
2 cup chickpeas (cooked, drained and patted dry),
1 piece lemon,
0.2 cup fresh parsley,
0.2 cup fresh chives,
1 piece avocado (for serving, optional),
3 piece eggs (optional, for non-vegan serving)
By mansi