Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce
breakfast brunch

Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce

Think outside the box and start the day with a traditional Middle Eastern hash. Tender chickpeas, ground lamb or beef and butternut squash seasoned with a blend of coriander, cumin and fennel are the star of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savory spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber. 

  • 30m

    prep time

  • 20m

    Cook Time

  • 353


  • 17



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  • Mix ricotta cheese and 1 tablespoon of the Skhug Hot Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Hot Sauce to flavor the lamb hash.

  • Mix all of the spices in small bowl. Set aside.

  • Place squash on microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH 3 minutes or until softened. Uncover and set aside.

  • Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 2 teaspoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 5 to 6 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Hot Sauce; cook until spinach is just wilted.

  • To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.

Nutrition information (per Serving)



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