Chickpea, Mushroom, Spinach Hash
This take on hash, with Chickpeas, Mushrooms and Spinach is the quickest, easiest, most delicious dinner that I like to make for myself when I am dining alone in winter. It takes minutes to make and if you buy sliced mushrooms, there is virtually no chopping or dicing to be done. (but, seriously, slicing a couple of mushrooms is hardly a chore.) I fell in love at the first sight of this dish on Melina Hammer’s instagram page last fall and I made it repeatedly all winter long when I was alone for dinner, or working at home for lunch. (Melina is a constant, consistent source of inspiration. Check out her IG page here, or if you’re looking for a great kids cookbook, her Kid Chef got the full approval of my nieces, 12 and 10, last Christmas.)
Pictured above are the simple ingredients for this hash: fresh mushrooms, canned chickpeas, fresh spinach, olive oil, spices. Today I used Za’atar spice blend because I was cleaning out the pantry and found this jar from Whole Foods, but if you don’t have Za’atar spices, I don’t blame you. They are hard to find, which is why I previously posted a recipe for California Za’atar on the blog. The main components of Za’atar are sesame seeds, thyme and oregano. So you could use any combo of these, or none at all; it’s delicious with just salt and pepper. Use whatever you like. (If you want to order Za’atar online because you’ve been meaning to do so, click right here and be done with it.) You might also notice that there are eggs on that board, because this hash is perfection when topped with a fried egg or two. I am incredibly lucky that my local farm stand sells assorted packages of these wild mushrooms all fall and winter, but you can use any mushrooms that you like.
I saute the mushrooms first for a few minutes on medium with a lid on, to draw the liquid out of them without burning them. When they are soft, I open the lid, crank up the heat to med-high and throw in the chickpeas and spices. Stir a couple or three times (approx. 5 minutes) and then put the spinach on top until it begins to wilt.
Stir it a few more times until the spinach is completely wilted and then put it aside and keep warm while you fry an egg or two for the topper. I am one of those people who think that everything is better with an egg on top, but if you are not, this hash is good on it’s own or as a side dish for roast or grilled chicken. The possibilities are endless here. Hash can be a real clean-out-the-fridge affair.
This probably looks like a giant portion for one person, because it’s actually for two. I decided to make a recipe for two people to post on the blog. I usually make half of this amount for myself when my hubs has plans or is out of town, because it’s not only quick and easy, it’s healthy and comforting, too. Today, I made the double portion and photographed it, then ate half for lunch.
Well, my hubs came home from work and he saw these photos on my computer screen and his eyes almost popped out of his head. (I guess I never actually made it for him before! I didn’t think he’d be a big fan.) I was very wrong about that. And he was extremely happy when I told him there was a bowl full in the fridge. I had put the leftovers away and planned to make them for breakfast tomorrow. (Not going to happen now because he could not stop eating it.)
Of course he had to fry some leftover Thanksgiving ham on the side, because he’s a meat-and-potatoes guy and this dish has none of those things. (Ah, probably why it never occurred to me to make it for dinner when he’s around. Mystery solved.) For me, this dinner is a perfect meatless meal. It very satisfying with lots of protein, iron and earthy meatiness.
If you’re not turned on by yolk porn, this hash would also be delicious with Israeli tehina sauce on top. (Or tahini sauce)
Now, go add chickpeas, mushrooms and spinach to your list and we’ll hash this out.
- 1 Tbsp olive oil (plus extra to add if needed)
- 2 cups sliced fresh mushrooms
- 1 can chickpeas (garbanzos), rinsed and drained
- 1 tsp. Za'atar spice blend (or, 1/2 tsp each sesame seeds, thyme and oregano, or your favorite spice blend to taste)
- Fresh spinach leaves, approx. 3 hands full
- Salt and pepper, to taste
- 4 eggs, optional
- Heat olive oil in a heavy skillet over medium heat. Add mushrooms, stir once and then cover the skillet to soften mushrooms, 2 minutes.
- Uncover skillet, add chickpeas (garbanzos) and spices. Raise heat to medium high and cook, stirring occasionally, until vegetables are golden brown and begin to crisp, approx. 5 minutes.
- Reduce heat to medium, place spinach leaves on top of vegetables in skillet and cover until spinach begins to wilt, 1-2 minutes. Stir hash until spinach is soft and completely wilted. Remove from heat. Serve hot.
- Optional: Fry eggs, to taste, and serve on top of hash.