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Chickpea Breakfast Hash with Veggies


  • 1 tbsp oil
  • 1 summer squash or courgette 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 (425g) can chickpeas drained
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/8 tsp cinnamon
  • 1/2 tsp 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!

Recipe by Fresh off the Grid