Average: 5 (7 votes)
Active time
30 minutes
2 Servings

1 (15.5-ounce) can low-sodium chickpeas, drained, rinsed, and dried

3 tablespoons olive oil, divided

½ teaspoon salt

2 teaspoons smoked paprika

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1 carrot, diced

1 celery stalk, diced

½ medium yellow onion, diced

1 garlic clove, minced

¼ to ½ cup low-sodium vegetable stock

Cooking spray (or olive oil)

2 eggs

Black pepper

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chickpeas and salt. Make sure the chickpeas sit in the pan in a single layer. Let them cook until the bottoms are browned, about 5 minutes.
  2. Stir the chickpeas so the cooked side of the peas is up and let the other side cook until browned, about 3-4 minutes.
  3. Remove the chickpeas from the pan and combine them with the smoked paprika and parsley. Stir until they are well coated in the seasoning.
  4. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the carrot, celery, onion, and garlic and sauté until almost soft.
  5. Add the chickpeas back to the pan, stir well to combine, and add just enough stock to cover the bottom of the pan. Using a potato masher or the back of a large spoon, coarsely mash some of the chickpeas. Continue to cook, stirring occasionally, until most of the stock is evaporated and the remaining liquid combines with the chickpeas and vegetables to make a moist hash.
  6. Spray a small skillet with cooking spray or add a small amount of olive oil. Heat the skillet over medium-low heat. Crack the eggs into the skillet and let them cook until the whites are almost cooked through. Flip the eggs and continue to cook until the whites are completely cooked and the yolks are the consistency you like.
  7. To serve, place fried eggs on top of the chickpea hash and sprinkle with black pepper.

Note: Sunny-side up or poached eggs would also work beautifully with this dish.

An Oldways recipe and photo (Hannah Weisman)


Calories: 475; Total Fat: 25g; Saturated Fat: 4g; Carbohydrates: 51g; Fiber: 11g; Protein: 14g

Yield: 2 Servings

How'd it Taste?

I just finished my first batch. It was incredibly good!!! Filling, tasty, and well-seasoned. Diner quality without feeling like a slug afterwards. :-) I liked it better than corned beef hash. (Am I raving? I do believe I am. )Thank you so much for this great idea! Loved it and I will be making it often.
Daniel Breach
Brilliant!! I didn't have any vegetable stock, so I used Moscato wine with a dribble of soy sauce and Worcestershire sauce. This will be a family favorite for years to come! Thank you so much for sharing.
I just made this, and it was delicious! I didn’t have any celery or onion on hand, so I just used the carrots. I also added some fresh tomatoes and avocado on top.
Prof 1
Awesome recipe. I added some mushrooms I had in the frig along with the carrots and celery.
I made this and added avocado with the egg. Yummmm
I love it. I was almost out of smoked paprika, so I used 1/2 regular paprika, and then I used 5cloves of garlic instead of the 1 that this recipe calls for. I served this with poached eggs and then plated it with some smashed avocado, a handful of fresh spinach, feta crumbled on top, and a slice of naan. It was delicious!! My husband loved it too. Super simple and full of flavor. I will definitely be making it again.
Made it and it was so quick & easy. Chickpeas were something “boring” to me until I made them this way. Totally loving the taste even though I made some changes to it and didn’t have celery to add. Thanks for sharing this.
Added spinach, bacon and a hefty squeeze of lemon after plating. Had planned to have it for dinner but had for brunch. It’s was delicious and filling. Loved it!
Michele N
I made this for dinner yesterday and it was very good - yummy!! I didn't have smoked paprika so I use regular paprika. We ate this with toasted garlic naan bread. A very good recipe, easy and quick for a weekday dinner.

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