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Chickpea Hashbrowns

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This is a great way to get chickpeas onto your menu, especially if you don't enjoy them as much in their more raw state! Chickpeas have a high fibre content, especially compared to potatoes. Potatoes are a starchy carbohydrate which I find can spike my sugar level, compared to the more fibrous complex carbohydrates which characterises chickpeas.

​They still have a reasonable amount of carbohydrates though so go easy on portion size and see them as a treat, not an everday breakfast option! The chickpeas seem to soak up flavours just as well as potatoes too; they are an underestimated ingredient I reckon! As you can see from the pictures, there's really no need for toast when you have these as they make a great substitute to mop up the sauce!

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Ingredients

Serves: 4

• 1 can (400g) drained chickpeas
• 1 medium red onion
• 2 small eggs
• 1 packet onion soup
• 2 Tbsp olive oil
• ​1 Tbsp flour​
• Salt and pepper

How to

• Dice the onion and add to the drained and rinsed chickpeas in a large mixing bowl 
• Crack the eggs into the bowl and add the rest of the ingredients 
• Mash together with a fork or potato masher (keep it a fairly rough texture)
• Heat a non-stick frying pan to a medium / high heat and add the olive oil 
• Spoon the mixture into the pan to the size you like (don't go too big as it makes it hard to flip) 
• Cook for 5 minutes so it gets nice and crispy (check with a spatula so you don't burn)
• Flip when golden brown and repeat for the other side 
• Serve with bacon and eggs or make a breakfast burger!  I highly suggest sharing the burger though!

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