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Skillet breakfast potatoes with canned chickpeas, red pepper and onion in a black skillet.
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Skillet Breakfast Potatoes with Canned Chickpeas

Skillet breakfast potatoes with canned chickpeas make a savory breakfast from a few familiar ingredients. The potatoes cook covered first, then brown after the steam escapes. Chickpeas, onion and bell pepper join them in stages so the vegetables soften without forcing the potatoes to spend the whole time steaming.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 generous portions (or 3 smaller ones)
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and shared cooking basics
  • 14 ounces (400 g) yellow potatoes, scrubbed and cut into ½-inch cubes
  • 2 tablespoons (30 ml) olive oil, divided
  • ½ cup (120 ml) water
  • ½ teaspoon fine salt, divided, plus more only after tasting
Vegetables and cooked chickpeas
  • 1 can (15 ounces / 425 g) chickpeas, drained and rinsed, about 240 g drained
  • ½ medium onion, diced, about 75 g
  • 1 small red bell pepper, diced, about 120 g
Seasoning and finish
  • 1 teaspoon sweet or smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 small garlic clove, finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley, optional

Equipment

  • 12-inch skillet with a lid or a similarly wide sauté pan
  • cutting board
  • knife
  • Sieve
  • Spatula

Method
 

Instructions
  1. Start the potatoes. Put the potatoes, water, 1 tablespoon oil and ¼ teaspoon salt into the skillet. Cover and bring to a gentle simmer over medium heat. Cook for 10–12 minutes, stirring once halfway through.
  2. Check the center. Test a larger cube with a knife. It should be nearly tender. If it is still hard and the pan is dry, add 1–2 tablespoons water, cover and continue a few minutes. Keep fingers clear when lifting the lid because steam escapes quickly.
  3. Evaporate and brown. Remove the lid and let any water cook away. Spread the potatoes out and cook for 7–10 minutes, turning every few minutes rather than constantly stirring. Aim for several golden surfaces, not a brown crust on every side.
  4. Add the vegetables. Push potatoes toward the outer edge. Add the remaining tablespoon oil to the middle, then the onion and pepper. Cook for about 5 minutes, stirring the middle portion, then fold everything together.
  5. Season and add chickpeas. Add garlic, paprika, cumin, pepper and the remaining ¼ teaspoon salt. Stir for about 30 seconds, then add the drained chickpeas. Cook for 4–6 minutes, turning gently, until the chickpeas are hot throughout.
  6. Finish off the heat. Add lemon juice and optional parsley. Taste a potato and chickpea together before adding more salt. Serve promptly so the browned edges retain their texture.

Notes

  • Yield and timing: Makes 2 generous portions or 3 smaller ones. Allow about 10 minutes to prepare and 35 minutes to cook; follow the tenderness and browning cues rather than the clock alone.
  • Pan and texture: Use a 12-inch skillet with a lid. Cut potatoes into even ½-inch cubes. Let the water evaporate completely before browning; turn with a broad spatula instead of stirring continuously.
  • Chickpeas and seasoning: Use cooked canned chickpeas, rinsed and well drained, not uncooked dried chickpeas. Keep the garlic and spices ready before adding them. The chickpeas should be hot and tender, not crunchy.
  • Serving: The base recipe contains no eggs. Add any separately cooked egg to an individual serving. For a doubled batch, use two skillets or cook in batches.
  • Leftovers: Refrigerate in a shallow container within 2 hours, or within 1 hour above 90°F (32°C), at 40°F (4°C) or colder. Use within 3–4 days and reheat to 165°F (74°C). See FoodSafety.gov storage and reheating guidance.