Chickpea, Spinach, and Chorizo Fritatta
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Author Notes: Dense, fresh and robustly spiced, this is one of my favourite fritattas. The nutty bite of chickpeas rolled around in the orange oil oozing from the chorizo give the dish a substantial feel, making it good for a full meal not a just side dish. I've made it with spinach, chard and cavalo nero, play around with the flavours, it is very forgiving. - Hadyourtea?
Food52 Review: WHO: Hadyourtea is a writer, a cook, and a "mum."
WHAT: A savory, spicy, hearty frittata that keeps us interested long into a third slice.
HOW: Saute all of the ingredients together, dump in the eggs, and broil.
WHY WE LOVE IT: Light enough to serve for tapas and hearty enough to eat for dinner, this frittata should be up anyone's sleeve. (It also comes together in ten minutes -- an added plus.) We love how the flavor of the chorizo infuses the dish, and how it can at once be casual or elegant. - A&M
Serves 6
- 1 small onion
- 2 cloves of garlic
- olive oil
- 1 roasted red pepper
- 200g cooked chickpeas
- 150g chorizo
- 1 teaspoon smoked paprika
- 2 big handfuls spinach
- 5 eggs, beaten
- salt
- Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
- Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
- Saute everything together until the orangy paprika oils run from the chorizo.
- Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
- Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
- Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
- Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
- Sprinkle with a little sea salt.
- Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spinach Recipe
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5 days ago glammie
Made this this AM. Subbed white kidney beans for the chickpeas (I was out ... which I didn't know until it was too late), a fresh red pepper that I sauteed with the onion. I also swapped out 2 eggs for three egg whites. Fab! I had one chorizo link left over so y'know I'm making this again next weekend!
15 days ago chefbonandee
yes! so much yes. I subbed longaniza sausage for the chorizo, left out the red pepper, and added chopped crimini mushrooms and serrano chiles, and topped each piece with a big dollop of greek yogurt. oh man was it good. the boyfriend had some for lunch and went back for the leftovers for dinner. this one is a keeper!
25 days ago Ham
I made this dish with Mexican chorizo and added a diced jalapeno for some extra heat. Delicious! I several lingering memories of messy frittata flipping, so I opted to skip step #6 and bake the entire pan at 350 degrees for 10 minutes. One day I shall prevail, but for now the baking turned out great.
26 days ago frog
I love chickpeas but I make this dish with hominy and it is delicious.
about 1 month ago Hadyourtea?
Bikracer - I sometimes make a full vegetarian version starting with onions sauteed in smoked paprika and miss out the chorizo altogether - its still lovely - the chick peas, spinach and paprika are a fabulous combo
30 days ago bikracer
That sounds delicious, I love pretty much anything with Spanish smokey paprika in it. I'll have to try onions sautéed in it in other recipes as well. Thanks for the idea! :)
about 1 month ago Hadyourtea?
Hi forestvillain, I use Spanish - can't get Mexican where I live but am sure it would be amazing with either. I thought that about all beans till I grew up and now I love them. Let me know how it tastes with Mexican chorizo if you try it.
about 1 month ago forestvillain
I'll likely try both, as each holds its own virtues. I'll be sure to let you know. Thanks again.
about 1 month ago bikracer
I don't eat red meat but get chicken chorizo from our local organic mkt. I have also had the vegetarian soyrizo and that's really good too. This recipe looks like it's really easy to vary. I can't wait to try it!
about 1 month ago forestvillain
Does this use Spanish or Mexican chorizo? Can't wait to try this! As a kid, I thought chickpeas were like biting into a sack of wet flour; as I approach 60, I love finding new ways to incorporate them into new dishes! Thanks for this recipe.
3 months ago juliunruly
This is amazing. Unfortunately, mine did not invert as gracefully as I hoped. So I will be slicing and serving from the pan. Otherwise, really delicious.
3 months ago Kaja1105
I made this with soy chorizo--an ingredient I had never tried before--for a party that included vegetarians, and it was delicious, a big hit with the meat eaters as well.
4 months ago chutney
delicioso!
4 months ago lchristoffersen
This was fantastic! Although between the two of us, we inhaled the whole thing... whoops! :)
5 months ago Adelucchi
Thanks so much for this recipe. I make fritattas often and always thought they were a healthy alternative to bacon and egg breakfast. The addition of the beans is genius!!
This dish is hearty and filling. We loved it. I also added some sliced yucon gold potatoes.
Great versital recipe!
5 months ago Mara Humphreys
I added some potatoes that I had sauteed with onions to it and it was delicious
5 months ago carswell
I'm serving it tonight at a get together with my girlfriends. I'll let you know how it goes over.
5 months ago pamelalee
You you like to use hot smoked paprika or sweet? Thanks!
5 months ago Hadyourtea?
Hi there - I prefer with hot paprika and a hot chorizo but if I am making it as a family meal - I usually use sweet, as my kids tolerance is lower than min... its lovely either way...
5 months ago TheWimpyVegetarian
Perfect for a winter night cozy dinner!! Congrats on the WC!
5 months ago Hadyourtea?
thanks - it is lovely - will be having it cubed as a canape at christmas
5 months ago healthierkitchen
This does look good!
5 months ago EmilyC
Congrats on the WC win! I'll definitely be making this -- it looks like a delicious way to have eggs for dinner!
5 months ago cristinasciarra
How does this hold up after a few hours? Should it be eaten hot, or is room temperature just as tasty?
5 months ago Hadyourtea?
Its lovely hot and fresh but I prefer it at room temperature - serve it as an appetiser or cube it up as a canape to have with christmas drinks