Chickpea Breakfast Hash

Check out this quick breakfast recipe that is also vegetarian friendly: Chickpea Breakfast Hash! It is so easy to make in just three simple steps. 


  • 1 tablespoon oil
  • 1 summer squash or zucchini, 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 (15 oz) can chickpeas, drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt, plus more to taste
  • 2 eggs


      1. 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.
      2. 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.
      3. Pull the skillet off the heat and serve.

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