Name: Hearty Chickpea and Veggie Hash
Ingredients: 2 tablespoons Olive Oil: A quality extra virgin olive oil provides a fruity, peppery base for sautéing the vegetables and helps everything crisp up beautifully.; 1 large Yellow Onion (diced): This is the foundational aromatic. When sautéed, it becomes sweet and mellow, creating a deep layer of flavor for the entire hash.; 2 cloves Garlic (minced): Freshly minced garlic adds a pungent, savory kick that elevates the dish. Don’t be tempted to use powder; the fresh stuff makes all the difference.; 1 Red Bell Pepper (diced): Adds a wonderful sweetness, a vibrant splash of color, and a tender-crisp texture that contrasts nicely with the potatoes.; 1 Green Bell Pepper (diced): Provides a slightly more earthy, grassy flavor than its red counterpart, adding complexity and another layer of color to the hash.; 1 ½ pounds Yukon Gold Potatoes (cut into ½-inch cubes): Yukon Golds are perfect here because they are waxy enough to hold their shape but become wonderfully creamy on the inside and develop a deliciously golden, crispy exterior.; 1 (15-ounce) can Chickpeas (garbanzo beans): The star protein. Make sure to rinse them thoroughly under cold water and pat them completely dry. This is the secret to getting them crispy, not steamy.; 1 teaspoon Smoked Paprika: This is the non-negotiable secret weapon. It imparts a deep, smoky, almost bacony flavor that makes the hash incredibly savory and satisfying.; 1 teaspoon Cumin Powder: Adds a warm, earthy, and slightly nutty flavor that pairs perfectly with chickpeas and potatoes.; ½ teaspoon Dried Oregano: Brings a touch of Mediterranean, peppery flair that brightens up the earthier spices.; ¼ teaspoon Red Pepper Flakes (optional): For those who like a little bit of heat. Adjust the amount to your personal preference for a gentle warmth or a fiery kick.; 1 teaspoon Salt (or to taste): Essential for bringing all the flavors together. Start with one teaspoon and adjust at the end if needed.; ½ teaspoon Black Pepper (freshly ground): Freshly ground pepper adds a pungent spice that is far superior to pre-ground varieties.; 2 tablespoons Fresh Parsley (chopped): Added at the end, fresh parsley lends a burst of fresh, clean, herbaceous flavor and a pop of bright green color.

Ingredients

Scale

2 tablespoons Olive Oil: A quality extra virgin olive oil provides a fruity, peppery base for sautéing the vegetables and helps everything crisp up beautifully.
1 large Yellow Onion (diced): This is the foundational aromatic. When sautéed, it becomes sweet and mellow, creating a deep layer of flavor for the entire hash.
2 cloves Garlic (minced): Freshly minced garlic adds a pungent, savory kick that elevates the dish. Don’t be tempted to use powder; the fresh stuff makes all the difference.
1 Red Bell Pepper (diced): Adds a wonderful sweetness, a vibrant splash of color, and a tender-crisp texture that contrasts nicely with the potatoes.
1 Green Bell Pepper (diced): Provides a slightly more earthy, grassy flavor than its red counterpart, adding complexity and another layer of color to the hash.
1 ½ pounds Yukon Gold Potatoes (cut into ½-inch cubes): Yukon Golds are perfect here because they are waxy enough to hold their shape but become wonderfully creamy on the inside and develop a deliciously golden, crispy exterior.
1 (15-ounce) can Chickpeas (garbanzo beans): The star protein. Make sure to rinse them thoroughly under cold water and pat them completely dry. This is the secret to getting them crispy, not steamy.
1 teaspoon Smoked Paprika: This is the non-negotiable secret weapon. It imparts a deep, smoky, almost bacony flavor that makes the hash incredibly savory and satisfying.
1 teaspoon Cumin Powder: Adds a warm, earthy, and slightly nutty flavor that pairs perfectly with chickpeas and potatoes.
½ teaspoon Dried Oregano: Brings a touch of Mediterranean, peppery flair that brightens up the earthier spices.
¼ teaspoon Red Pepper Flakes (optional): For those who like a little bit of heat. Adjust the amount to your personal preference for a gentle warmth or a fiery kick.
1 teaspoon Salt (or to taste): Essential for bringing all the flavors together. Start with one teaspoon and adjust at the end if needed.
½ teaspoon Black Pepper (freshly ground): Freshly ground pepper adds a pungent spice that is far superior to pre-ground varieties.
2 tablespoons Fresh Parsley (chopped): Added at the end, fresh parsley lends a burst of fresh, clean, herbaceous flavor and a pop of bright green color.

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Instructions

Prepare Your Ingredients (Mise en Place): Before you even think about turning on the stove, get everything ready. Dice your onion and bell peppers, mince the garlic, and cube the potatoes. Rinse and thoroughly pat dry the chickpeas. Measure out all your spices into a small bowl. Having everything prepped and ready to go is the key to a smooth and stress-free cooking process.
Sauté the Aromatics: Place a large, heavy-bottomed skillet (a 12-inch cast-iron skillet is ideal) over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the diced yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. This step builds the first crucial layer of sweet, savory flavor. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Cook the Peppers: Add the diced red and green bell peppers to the skillet. Continue to cook, stirring occasionally, for another 5-7 minutes. You want the peppers to become tender but still retain a slight bite and their vibrant color.
Crisp the Potatoes: Push the onion and pepper mixture to one side of the skillet. Add the cubed Yukon Gold potatoes to the empty side of the pan in a single, even layer. Let them cook, undisturbed, for a good 5-7 minutes. Resisting the urge to stir is crucial here; this allows the potatoes to form a deep golden-brown crust on the bottom. After they’ve formed a crust, you can begin to stir them, combining them with the pepper and onion mixture.
Add Chickpeas and Spices: Continue cooking the potato mixture for about 10-12 more minutes, stirring every few minutes, until the potatoes are fork-tender and crisped to your liking. Now, add the dried chickpeas to the skillet. Sprinkle the smoked paprika, cumin, dried oregano, red pepper flakes (if using), salt, and black pepper over everything in the pan.
Final Sizzle and Combine: Stir everything together thoroughly to ensure the potatoes, chickpeas, and vegetables are evenly coated in the fragrant spices. Allow the hash to cook for another 3-5 minutes. This final step toasts the spices, making them even more aromatic, and gives the chickpeas a chance to get wonderfully crispy on the outside.
Garnish and Serve: Remove the skillet from the heat. Taste and adjust for seasoning, adding more salt or pepper if needed. Stir in the fresh, chopped parsley for a burst of freshness. Serve the hash immediately while it’s hot and crispy.

Nutrition

Serving Size: one normal portion
Calories: 460
Fiber: 14g
Protein: 12g