clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Curried chickpea breakfast hash

Chickpea Breakfast Hash

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: American


This curried chickpea breakfast hash with 7-minute eggs is comforting and delicious, requiring only a few pantry staples!


  • One 14-ounce can chickpeas (low sodium, if possible), drained and rinsed
  • 1 tablespoon cooking oil of your choice
  • 1 teaspoon garam masala
  • ¼ teaspoon fine sea salt + freshly ground black pepper
  • 1 small or ½ medium red onion, sliced
  • 2 medium garlic cloves, minced
  • ½-inch knob fresh ginger, peeled and minced
  • One 14-ounce can fire-roasted tomatoes
  • Pinch of red pepper flakes
  • 2 eggs
  • Chopped cilantro, for garnishing (optional)
  • Sourdough toast, for serving


  1. Pat the rinsed chickpeas between paper towels until they’re totally dry.
  2. Heat the oil in a large non-stick skillet over medium heat. Add the chickpeas, garam masala, salt, and pepper. Fry for 6 to 8 minutes, tossing occasionally, until they’re golden brown.
  3. Add add the onion and cook until it’s just starting to brown, about 3 minutes. Then add the garlic and ginger, and cook for 30 seconds more.
  4. Add the tomatoes and pepper flakes. Reduce the heat to low, cover tightly with a lid, and simmer for 10 minutes.
  5. Meanwhile, bring a small pot of water to a boil and reduce the heat to medium-low. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 7 minutes.
  6. Immediately drain and run the eggs under cold water until completely cooled, about 15 seconds. Peel the eggs and halve them lengthwise. Season with salt and pepper.
  7. Divide the hash among 2 plates, garnish with cilantro, and serve with the eggs and toast.


  • Serving Size: 1/2 of the recipe
  • Calories: 420
  • Carbohydrates: 58.2 g
  • Fiber: 12.7 g
  • Protein: 17.4 g

Keywords: chickpeas, garam masala, indian, hash, breakfast

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!