Dan Clapson shares a recipe for breakfast hash that uses two unusual ingredients; chickpeas and zucchini.

Chickpea Zucchini Breakfast Hash

Serves 4 | Total time: 30 min

Ingredients:

1 tbsp canola oil
1 red onion, thinly sliced
2 red potatoes, diced and blanched
1 medium zucchini, diced
2 cups cooked chickpeas
1 tbsp maple syrup
Salt and pepper, to taste
4 eggs
4 tbsp whipped feta

Method: 

1. Heat canola oil in a medium pan on medium-high heat. Add onion to the pan and cook until softened, about 5-6 minutes.
2. Next, add potatoes and zucchini to the pan and, stirring regularly, cook under potatoes are tender, approximately 8 minutes.
3. Reduce to medium heat, add chickpeas and maple syrup to the pan, stir to combine and cook until chickpeas are warmed through.
4. Season to taste with salt and pepper and keep warm on stove until ready to serve.
5. In a separate pan, fry eggs to desired done-ness to to stop hash with.
6. To serve, portion out chickpea hash evenly into 4 bowls, top each with a fried egg and a spoonful of whipped feta.

Recipe courtesy Dan Clapson.