Looking for easy camping meals that’ll keep you energized all morning? This Chickpea Breakfast Hash is a must-try!
It’s a healthy spin on classic breakfast hash, with protein-packed chickpeas, fresh veggies, and sunny-side-up eggs cooked just right. The crispy chickpeas add a satisfying crunch, while the veggies bring a light, summery flavor—making it the perfect way to start your day in the great outdoors.
And the best part? It’s super easy to make in one pan, so cleanup is a breeze!
So, what are you waiting for? Let’s jump right in and cook up this Chickpea Breakfast Hash!
Contents
Ingredients
Chickpeas: We recommend using canned chickpeas for convenience, but make sure to drain and rinse them well. Properly drained chickpeas will crisp up nicely when cooked, adding extra protein and texture to the dish. (The less moisture, the crispier they’ll be!)
Summer Squash or Zucchini: This can be optional, but choose firm, small zucchinis or summer squashes for better texture and flavor.
Onion: Feel free to use your preferred type – yellow, white, or red, all work well.
Bell Peppers: You can mix and match various bell pepper colors to suit your taste or use what you have on hand.
Eggs: The eggs enhance flavor and nutrition, additional protein and richness.
Spices: Salt, cumin, coriander, and cinnamon bring warmth and flavor.
Tip: If you’re camping and want to save time, you can prep the vegetables and drain the chickpeas ahead of time. Keep them in airtight containers for extra convenience.
Equipment
All you need for this Chickpea Breakfast Hash recipe is a cast iron skillet. For this serving size, a 10-inch skillet works perfectly – it lets everything cook evenly. Cast iron holds heat really well, so your food will cook just right and get a crispy texture.
Whether you’re cooking over a campfire or a stove, the skillet does the job and adds flavor to the meal. Moreover, it’s super easy to clean afterward.
Tip: Use a high smoke-point oil (like vegetable or canola oil) for sauteing, especially when cooking over a campfire. Olive oil is fine, but it can burn at high temperatures.
How to Cook Chickpea Breakfast Hash
| Prep Time: 5 minutes | Cook Time: 15 minutes |
The specific ingredients I use for 2 servings :
- 1 tablespoons of oil
- 1 summer squash or zucchini, cut into 1/2-inch half moons
- 1 small red onion, sliced into 1/4-inch half moons
- 3 mini sweet peppers, sliced into 1/4-inch slices, or 1 bell pepper
- 1 (about 15 oz) can chickpeas and drained it
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ⅛ teaspoon cinnamon
- ½ teaspoon salt, or more if desired
- 2 eggs
How to cook:
Step 1: Start by heating the oil in a skillet over your campfire or camp stove on medium-high heat. Once the oil is hot and shimmering, add the onions, bell peppers, and zucchini (or summer squash), and saute for about 5 minutes, or until they start to soften.
Step 2: Next, add the drained chickpeas along with the spices and continue cooking for about 10 minutes, until the vegetables and chickpeas are fully cooked and browned in spots.
Step 3: Move the veggies and chickpeas to the sides of the skillet to create a well in the center. If the bottom of the pan looks dry, add a little oil.
Step 4: Crack 2 eggs into the well and cook them to your desired doneness. Lift the skillet off the heat and serve the dish.
Tip: If you want your eggs to cook evenly, cover the well with a lid. This will help cook the eggs evenly, giving you firm whites and perfectly runny yolks. Modify the cooking time based on your preferred egg doneness.
3 Tips for Your Dish
Here’s how you can give your dish a personal touch and make it even tastier!
Customizing
If you’re looking to make this vegan, simply skip the eggs and consider adding a dairy-free cheese or more veggies.
If you like more protein, you can add cooked sausage or bacon to the hash. Or, if you’re vegetarian, consider adding more beans or tofu for extra protein.
Serving Suggestions
This dish is perfect on its own, but you can serve it with a side of toast, avocado, or a fresh salad for added variety.
Seasonal Vegetables
The Chickpea Breakfast Hash recipe uses summer squash or zucchini, but feel free to swap in other seasonal veggies depending on what’s available. Bell peppers, onions, and any other light veggies work well.
I hope you enjoy this quick and tasty recipe just like we do!
Ready to find your next camping recipe? Don’t forget to share your experiences with us at greententlife.com!
If you have any questions about the camping topic, then let us know at Contact Us.