Enjoy a Cajun chickpea hash with potatoes, peppers, and herbs—hearty, colorful, and full of flavor.
# Components:
→ Vegetables
01 - 2 medium russet potatoes, diced (about 2 cups)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 small red onion, chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (for garnish)
07 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Legumes
08 - 1 (15 ounce) can chickpeas, drained and rinsed
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 1 tablespoon Cajun seasoning
11 - 0.5 teaspoon smoked paprika
12 - 0.25 teaspoon cayenne pepper (optional)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Optional Additions
15 - 4 large eggs (for serving, can be omitted for vegan)
16 - Hot sauce, to taste
# Method:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced potatoes and a pinch of salt. Cook, stirring occasionally, for about 10 minutes until potatoes begin to brown and soften.
02 - Add the remaining olive oil, red and green bell peppers, and red onion. Sauté for 5 minutes until vegetables are tender.
03 - Stir in garlic and cook for 1 minute until aromatic.
04 - Add chickpeas, Cajun seasoning, smoked paprika, cayenne pepper if using, and freshly ground black pepper. Toss to combine and cook for 5 to 7 minutes, stirring occasionally, until chickpeas are lightly crisped and potatoes are fully cooked.
05 - Taste and adjust seasoning with additional salt or Cajun seasoning as needed.
06 - If using eggs, create 4 wells in the hash and crack an egg into each. Cover and cook for 3 to 5 minutes until eggs reach preferred doneness.
07 - Top with sliced green onions and chopped parsley. Serve immediately. Drizzle hot sauce over individual portions if desired.
