A protein packed update to breakfast hash, this chickpea and vegetable breakfast skillet is a healthy way to jumpstart your morning.
We made this recipe during our extended stay at Steel Bridge campground outside of Weaverville, CA. While it might not look like much, it definitely would make our top 10 favorite campgrounds we’ve stayed at (possibly top 5). So why is it so great?
Located about 20 minutes outside of Weaverville, it was close enough to town to pick up groceries but far away enough to not have any cell service at the site. (While we do find a lot of enjoyment in being truly “off the grid” sometimes we need circumstances to force the matter, otherwise we’ll just keep working all the time.)
The campsites themselves are situated along the Trinity River, which is we learned is part of the largest river restoration projects in Northern California. Each of the campsites had a brand new fire ring, bear box, and picnic table. There was a huge stack of pre-split wood available on a very loose donation basis and a very well maintained pit toilet. But the real kicker? Only $5 a night. And that’s only during the summer season; off-season it’s $4 a night. (Big thanks to our friends La Copacavana for the beta on this site!)
Anyways, we came pretty close to maxing out our 14 day stay limit here, which allowed us plenty of time to develop recipes ideas like this chickpea breakfast skillet.
We love traditional potato hash just as much as anybody else, but while the toasted potato goodness is absolutely delicious, it doesn’t quite have the staying power we wish it had. Usually by sometime around 11am, we’re hungry again and looking for an early lunch.
So in order to give this breakfast skillet a little more oomph, we decided to toast up some chickpeas instead. When properly drained and rinses, these beans brown up nicely – while also providing some extra protein to the dish. We also included some seasonal vegetables into the mix to give the skillet a lighter, summery flavor profile.
We finished the dish with our standard sunny-side up eggs. The trick here is to make a well in the hash, add a little extra olive oil, drop in the eggs and then cover. The pan cooks the eggs from the bottom and the trapped steam cooks the eggs from the top. This technique allows you to get firm whites and perfectly runny yolks.
So if you’re looking for a little variety for your morning breakfast skillet or want to add a little more protein to your hash, give this chickpea version a try.
Chickpea Breakfast Hash with Veggies
- 1 tablespoon oil
- 1 summer squash or zucchini, sliced into 1/2-inch half moons
- 1 small red onion, sliced into 1/4-inch half moons
- 3 mini sweet peppers, cut into 1/4-inch slices, or 1 bell pepper
- 1 (15 oz) can chickpeas, drained
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt, plus more to taste
- 2 eggs
- Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
- Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.
- Pull the skillet off the heat and serve.
Nutrition (Per Serving)