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)
- 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.
- Stir the chickpeas so the cooked side of the peas is up and let the other side cook until browned, about 3-4 minutes.
- Remove the chickpeas from the pan and combine them with the smoked paprika and parsley. Stir until they are well coated in the seasoning.
- 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.
- 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.
- 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.
- 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)