About this recipe

A hearty, plant-based skillet hash packed with crispy chickpeas, tender potatoes, colorful bell peppers, and warming spices. Ready in under 30 minutes, this vegan breakfast is satisfying enough to fuel your whole morning — no eggs required.

Instructions

1. 1

   Pat the rinsed chickpeas dry thoroughly with a clean kitchen towel — this is the key to getting them crispy. In a small mixing bowl, combine the smoked paprika, cumin, salt, black pepper, and red pepper flakes (if using). Set aside.

2. 2

   Heat 2 tablespoons of extra-virgin olive oil in a large skillet over ^[medium-high heat]. Add the diced baby potatoes in a single layer and cook undisturbed for 5 minutes until golden on the bottom. Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the potatoes are fork-tender and crispy on the edges. Transfer to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet. Add the diced yellow onion and red bell pepper and sauté over ^[medium heat] for 4–5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant. Add the chickpeas and sprinkle the spice blend over everything. Stir well to coat and cook for 4–5 minutes, pressing the chickpeas lightly with the spatula occasionally to help them crisp up.

4. 4

   Return the cooked baby potatoes to the skillet and toss everything together. Cook for 2 more minutes to meld the flavors. Taste and adjust seasoning with additional salt and black pepper as needed.

5. 5

   Remove from heat and scatter fresh Italian flat-leaf parsley over the top. Serve immediately with lemon wedges on the side for a bright, fresh finish.