Get a bold start with Cajun chickpeas, potatoes, and peppers in a skillet, perfect for mornings packed with 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 - 1/2 teaspoon smoked paprika
12 - 1/4 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 olive oil in a large skillet over medium heat. Add the diced potatoes and a pinch of salt. Cook, stirring occasionally, for approximately 10 minutes until the potatoes begin to brown and soften.
02 - Add the remaining olive oil, red and green bell peppers, and red onion to the skillet. Sauté for 5 minutes until vegetables are tender.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add chickpeas, Cajun seasoning, smoked paprika, cayenne if desired, and a generous grind of black pepper. Toss to combine and cook 5 to 7 minutes, stirring occasionally. Potatoes should be fully cooked and chickpeas slightly crisp.
05 - Taste and adjust seasoning with additional salt or Cajun seasoning if necessary.
06 - If including eggs, make four wells in the hash and crack an egg into each. Cover the skillet and cook for 3 to 5 minutes, or until eggs reach desired doneness.
07 - Sprinkle with sliced green onions and chopped parsley. Serve immediately, adding hot sauce to taste if preferred.
