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.
30 min
20 min


  • 1/2 cup (125 milliliter) ricotta cheese
  • 1/2 cup (125 milliliter) Skhug Hot Sauce, divided
  • 2 teaspoon (10 milliliter) Coriander Ground
  • 1 teaspoon (5 milliliter) Cumin Ground
  • 1/2 teaspoon (2 milliliter) Caraway Seed , cracked
  • 1/2 teaspoon (2 milliliter) Black Pepper Coarse Grind
  • 1/2 teaspoon (2 milliliter) Fennel Seed , cracked
  • 1 1/2 cup (375 milliliter) peeled, diced butternut squash or pumpkin (1/2-inch/1.25 cm dice)
  • 2 tablespoon (30 milliliter) water
  • 1/2 pound (250 gram) ground lamb or ground beef
  • 1 1/2 cup (375 milliliter) diced eggplant, (1/2-inch/1.25 cm dice)
  • 1/2 cup (125 milliliter) diced red onion, (1/2-inch/1.25 cm dice)
  • 1 can (540 milliliter) chickpeas, drained and rinsed
  • 1 1/2 teaspoon (7 milliliter) minced fresh garlic
  • 1 can (398 milliliter) diced tomatoes, undrained or 1 ¾ cup (425 mL) diced tomatoes
  • 2 cup (500 milliliter) baby spinach leaves
  • 2 tablespoon (30 milliliter) lemon juice
  • 1/2 cup (125 milliliter) seeded and diced cucumber, (1/4-inch/6 mm dice)


  • 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.


(per Serving)