Chickpea, Spinach, and Chorizo Frittata

By • March 7, 2010 • 45 Comments

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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
  1. Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
  2. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
  3. Saute everything together until the orangy paprika oils run from the chorizo.
  4. Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
  5. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
  6. 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.
  7. 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.
  8. Sprinkle with a little sea salt.
  9. Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.
Jump to Comments (45)

Tags: Healthy, Spanish, Tapas

Comments (45) Questions (0)

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3 months ago Priscilla L.N.

This has become my new favorite quick summer night recipe! Add a sliced avocado and a glass of wine and, voila, dinner is served. Quick clean up, too. Just a heads-up, don't make the same mistake I did once. I sauteed a red pepper along with the onion and, for some unknown reason, thought I would need a larger skillet for the whole thing. Had to almost double the eggs for it to set!
Hmm, the Forth of July is Friday...just may make this for the Block Party breakfast.

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5 months ago Laura Rodriguez

This was a huge hit for my impromptu brunch. Didn't have roasted peppers but decided to keep in the Spanish tapas flavor and add grated Manchego cheese... Superb!

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5 months ago Kate

This goes well with Greek yogurt.

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6 months ago SueD

Mamazz, there are several varieties of Soyrizo which are vegan, a veggie protein (meat analog) which are quite tasty. Give it a try again with this.

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7 months ago Mamazz

this was fabulous- we are vegetarian so I omitted the chorizo and just added more chickpeas and spinach- I also doubled the amount of smoked parka and added a couple shakes of cayenne-finished it off under the broiler with some dollops of goat cheese

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7 months ago baltojulia

I loved this - can't wait to make it again!

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7 months ago Double Helping

This dish is great! Love the unusual combination of chickpeas and eggs.

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8 months ago Sara S.

I made this last night and it was a big hit! Served it with crostini and a kale salad.

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about 1 year ago Laura Abbasi

Made this for breakfast as is , minus step 6 (I don't have an oven safe skillet so I put in the oven for 13 min. at 350 degrees) and it was a HUGE hit! Both my husband and I loved it! The chickpeas add a wonderful creaminess to the fritatta and the chorizo packs a nice spicy punch to start the day. Will definitely make this again!

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7 months ago Orionmar

Thank you for the cooking tip, Laura. As I don't own a grill, I used your technique and it turned out beautifully.

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about 1 year ago BARBARA

Awsome recipes, thank you for sharing ALL DELICIOUS RECIPES.

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over 1 year ago Hadyourtea?

All your revamped versions sound amazing, especially the Mexican chorizo and jalapeno flavour, it is such a pantry staple for me.

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over 1 year 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!

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over 1 year 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!

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over 1 year 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.

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over 1 year ago frog

I love chickpeas but I make this dish with hominy and it is delicious.

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over 1 year 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

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over 1 year 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! :)

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over 1 year 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.

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over 1 year ago forestvillain

I'll likely try both, as each holds its own virtues. I'll be sure to let you know. Thanks again.

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over 1 year 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!

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over 1 year 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.

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over 1 year 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.