Chorizo and chickpea hash is the perfect weekend brunch or supper dish, using leftovers or whatever appears to be left in the fridge from the week.
Chorizo and chickpea hash is a dish that I make regularly, using up whatever I have left in the fridge. It’s a dish I often serve for a quick dinner, when I’m time poor and I need something on the table quickly. However regardless of how long it takes to cook, it’s delicious and packed full of flavour.
This recipe for chorizo and chickpea hash is by no means original. Search “chorizo hash” on Pinterest and you’ll come up with many variations worldwide. A hash is simply a leftover dish thrown together with what’s at hand. Using up what we have in the store cupboard or lying around in the refrigerator. Simple, but nonetheless the appeal is Universal.
The recipe is a regular mid week supper in my house. I always have chorizo, chickpeas and(my absolute favourite harissa paste) in the fridge. I then use up any other leftover vegetables I have lying around. We’ve both reached an age where our ability to consume alcohol is very much reduced, the hangover’s after a night of excess are just a little worse than they used to be. So to that end, we also reckon this recipe would make a great hangover brunch. Washed down with a spicy bloody mary of course!
Some other recipes to try:
If you like this dish then try our Chorizo Tortilla or our Green Omelette, great brunch dishes with egg. Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
chorizo & chickpea hash
- 170 g chorizo (cut into chunks)
- 1 large onion (chopped)
- 1 large red pepper (de-seeded and diced)
- 2 cloves garlic (crushed)
- 2 tbsp olive oil
- 400 g tin of chickpeas (drained)
- 3 medium potatoes (diced and cooked)
- 1 tbsp smoked paprika
- 2 tsp Belazu rose harissa paste
- salt & pepper
- 2 eggs
- Heat the olive oil in a large non-stick frying pan, add the diced chorizo and saute over a medium heat for 3 minutes, add the onion and red pepper and saute for a further 3 minutes.
- Stirring continuously add the garlic and cooked potato to the pan along with the chickpeas, before adding the paprika. Cook for a further minute until the paprika releases its spice aroma.
- Add the harissa to the mix and season well with salt and ground black pepper.
- Fry the eggs in a separate pan and season to taste.
- Spoon the chorizo and chickpea mix into a bowl and top with the fried egg. Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •
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