Curried Chickpea Hash with Broccoli and Spinach
from Well Plated

Non-fat plain Greek yogurt (optional, for serving)

Whole wheat pita bread (optional, for serving)

4 large eggs

2 cups finely chopped broccoli

1 (15-ounce) can chickpeas, rinsed and drained

¼ teaspoon cayenne pepper

½ teaspoon kosher salt

1 ½ teaspoons minced garlic (about 3 cloves)

2 teaspoons ground ginger

1 tablespoon curry powder

½ cup diced red onion

10 ounces frozen chopped spinach, thawed and pressed dry

3 cups frozen shredded hash brown potatoes

¼ cup olive oil