Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce

Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce

Club House Kitchens

By: Club House Kitchens

Made With:

Club House McCormick Gourmet

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.

Recipe Info

  • Prep Time:

    30m

  • Cook Time:

    20m

  • Servings:

    6

  • User Rating:

Ingredients

  • 1/2 cup (125 ml) ricotta cheese
  • 1/2 cup (125 ml) Skhug Hot Sauce, divided
  • 2 teaspoon (10 ml) coriander, ground
  • 1 teaspoon (5 ml) McCormick Gourmet™ Ground Cumin
  • 1/2 teaspoon (2 ml) caraway seed cracked
  • 1/2 teaspoon (2 ml) black pepper coarse grind
  • 1/2 teaspoon (2 ml) fennel seed cracked
  • 1 1/2 cup (375 ml) peeled, diced butternut squash OR pumpkin (1/2-inch/1.25 cm dice)
  • 2 tablespoon (30 ml) water
  • 1/2 pound (250 gram) ground lamb OR ground beef
  • 1 1/2 cup (375 ml) diced eggplant, (1/2-inch/1.25 cm dice)
  • 1/2 cup (125 ml) diced red onion, (1/2-inch/1.25 cm dice)
  • 1 can (540 ml) chickpeas, drained and, rinsed
  • 1 1/2 teaspoon (7 ml) minced fresh garlic
  • 1 can (398 ml) diced tomatoes, undrained OR 1 ¾ cup (425 ml) diced tomatoes
  • 2 cup (500 ml) baby spinach leaves
  • 2 tablespoon (30 ml) lemon juice
  • 1/2 cup (125 ml) seeded and diced cucumber, (1/4-inch/6 mm dice)

Nutrition Information

(per serving)

  • Calories 353
  • Cholesterol 33
  • Protein 15
  • Saturated Fat 5
  • Sodium 487

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.

Key products

A glass jar of Mcc Grmt Cumin Ground 32G featuring the McCormick Gourmet label and a flip-top lid.
A bowl of creamy hummus garnished with olive oil and Mcc Grmt Cumin Ground 32G is served on a platter with toasted pita bread triangles.

McCormick Gourmet™ Ground Cumin, 32g

A Club House Ch Cumin Ground 90 G spice jar, filled with light brown ground cumin, features a red label with the Club House logo and text 'Ground Cumin moulu'.
A cast iron skillet filled with a vibrant shakshuka featuring kale, chickpeas, mushrooms, and red onions seasoned with Club House Ground Cumin and topped with poached eggs and feta cheese.

Club House® Ground Cumin, 90g

Instructions

Instructions

  1. Mix ricotta cheese and 1 tbsp (15 mL) 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.
  2. Mix all of the spices in small bowl. Set aside.
  3. Place squash on microwavable plate with water. Cover with plastic wrap. Microwave on High 3 minutes or until softened. Uncover and set aside.
  4. Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 2 tsp (10 mL) 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.
  5. To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.

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