Chickpea Breakfast Hash with Veggies


Ingredients
4 servings
Vegetable Oil
2.0 tablespoon(s)
Chickpeas
1.0 can(s)
Cumin
1.0 teaspoon(s)
Coriander
0.5 teaspoon(s)
Cinnamon
0.25 teaspoon(s)
Salt
1.0 teaspoon(s)
Eggs
4.0 whole
Red Onion
1.0 whole
Bell Pepper
1.0 whole
Zucchini
1.0 whole

Dietary Restrictions
Eggs

Recipe Instructions

1) Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the sliced 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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EQUIPMENT NEEDED
10" Cast iron skillet Sharp knife Cutting board Can opener Spatula Measuring spoons Plates + utensils