Foodsday Tuesday: Garbanzos Galore

I don't eat eggs (unless they're in a cake or something), so that limits my breakfast options quite a bit. It also forces me to be creative. I created this hash using chickpeas (garbanzo beans) because they're higher in protein than potatoes, thus making me feel better about the fact that I'm not topping it with eggs. Beware, though: chickpeas are also more caloric and higher in carbs than potatoes, so you'll want a smaller serving than you'd get with ordinary potato hash. That's why I put lots of fresh veggies in the recipe – better for you per bite, and no less delicious.

Chickpea Hash
Olive oil
Two cloves garlic, minced
Six strips peppered turkey bacon, diced
One or two jalapeños, seeded and diced
Two bell peppers (I use one green and one yellow), chopped
Three roma tomatoes, chopped
Two cans chickpeas
One bag baby spinach, rinsed and patted dry
Salsa Fresca, salt, and pepper to taste
Cilantro (optional)
Grated cheddar cheese (optional)

Heat olive oil in large saute pan or wok. Reduce heat to medium; add garlic and bacon, stirring constantly until bacon is cooked and garlic is lightly browned. Add jalapeños, bell peppers, tomatoes, and chickpeas; heat through until chickpeas and peppers have softened and tomatoes begin to liquefy. Reduce heat further and stir in spinach until it is lightly wilted. Add salsa, salt, and pepper to your personal taste. Just before removing from heat, add fresh cilantro. Stir until cilantro begins to wilt, and remove immediately from heat. Serve in bowls topped with grated cheese.

Note: If turkey bacon's not your thing, any meat'll do – or no meat at all. I've thrown in leftover steak, smoked sausage, and even shrimp. This dish goes well with warmed corn tortillas, and can even be used to make burritos for lunch.

Image Credit: Flickr user Ferran Nogués