Golden Chickpea And Oat Breakfast Hash Recipe

About this recipe

Golden Chickpea and Oat Breakfast Hash is the perfect way to fuel your morning. This vibrant vegetarian dish combines protein-packed chickpeas, wholesome oats, and a medley of colorful vegetables including red bell peppers, courgettes, cherry tomatoes, and red onions. Seasoned with paprika, turmeric, and cumin, the hash offers a warm and slightly spiced flavor that’s both comforting and energizing. The lemon juice adds a refreshing tang, while fresh coriander brightens the dish for a perfect finishing touch. With 37 grams of protein and 159 grams of carbohydrates, this hash is an excellent choice for a balanced and satisfying breakfast. Ready in just 35 minutes, it’s an ideal option for busy mornings when you need a quick, nutritious meal to keep you going. Pair this hash with a cup of your favorite tea or coffee for a delightful start to your day.

Ingredients

• 400G Whole Chickpeas In Water
• - Saffola Classic Masala Oats
• 1 piece Yellow Bell Pepper
• 750G Casa Marrazzo Grilled Courgette In Oil, 750G
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Biona Capers In Olive Oil
• 100 G Natco Paprika Powder
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Bunch Coriander - Bunch
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Drain and rinse the canned chickpeas thoroughly under cold water.
2. 2. Dice the red bell pepper, courgette, and red onion into small, even pieces.
3. 3. Halve the cherry tomatoes and finely chop the garlic cloves.
4. 4. Heat the olive oil in a large skillet or air fryer-safe pan on medium heat for about 2 minutes.
5. 5. Add the diced onion and garlic to the heated oil and sauté until fragrant and slightly softened, about 4 minutes.
6. 6. Stir in the paprika, turmeric, cumin, salt, and black pepper, cooking for another 1-2 minutes to bloom the spices.
7. 7. Add the diced red bell pepper, courgette, and cherry tomatoes to the skillet, stirring well to coat with the spices.
8. 8. Cook the vegetables for 5-7 minutes until they begin to soften but still retain their texture.
9. 9. Add the rinsed chickpeas to the skillet and mix well with the vegetables and spices.
10. 10. Sprinkle the oats evenly over the mixture, stirring continuously to incorporate them into the hash.
11. 11. Squeeze the lemon juice over the hash and stir to add brightness to the dish.
12. 12. Continue cooking for 5-7 minutes, stirring occasionally, until the oats are toasted and the hash is golden and fragrant.
13. 13. Remove from heat and garnish with freshly chopped coriander leaves.
14. 14. Serve the hash warm and enjoy your protein-packed breakfast.