Chickpea, Spinach, and Chorizo Frittata
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. —The Editors
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
More Great Recipes:
Side Dishes|Breakfast & Brunch|Pork|Eggs|Beans & Legumes
Topics: Weeknight Cooking, Breakfast
Showing out of comments
about 2 months ago Samantha Stevens
too much effort seems lol, roasted pepper, chorizo whats that? smoked paprika? how do i do this? I'm on tight budget right now this is all ingredients don't normally have, so more expensive, NEXT...lol but it sure does look good. besides don't buy store eggs, no such thing as free range, too much cruelty to chickens so until i find substitute for recipes like this or place to buy......
about 2 months ago Phyllis
?
3 months ago puppysasha
Excellent...
3 months ago Scribbles
This was so easy and so delicious! Definitely will be in my rotation for those nights I want something quick and yummy.
about 1 year ago ezachos
This frittata looks irresistible! Love that it's only going to take me 10 minutes to put it together, would be even better if recipes could include their measurements translated between US and European.
over 1 year ago Kate's Kitchen
I believe it was Spanish. It was the drier chorizo of the two.
over 1 year ago Arizona Chef
Thank you
over 1 year ago Arizona Chef
Are you using Spanish or Mexican chorizo?
over 1 year ago Shortrib
I should have added more eggs! By the time I stirred eggs into the chickpea mixture they were basically scrambled. Next time I will use more eggs & just pour them over and maybe jostle them a little! Wonderful flavour here!
about 2 years ago leslie Williams
For the novice that I am, what does it mean to preheat the grill and set it under such? What temperature do I use in the oven? Broil?
about 2 years ago Kate's Kitchen
I set it over medium heat on top of the stove and then put it under the preheated broiler in oven.
about 2 years ago Jennifer Pierson
Yes, use Broil. Enjoy! :-)
about 2 years ago chris
Unless a recipe states otherwise, I turn the broiler on its HIGH setting, 5 minutes before I need to use it (i.e. PREHEAT), and set the oven rack 5-6" below the heat element. I leave the oven door ajar and watch it like a hawk ... things seem to go from blond to burned in a nanosecond. (My son's new oven shuts itself off, when you leave the door open. Dislike!)
about 2 years ago Jennifer Pierson
Made a quick version with jarred red pepper and canned chickpeas and it was still wonderful! Thank you for the delicious recipe. Definitely a keeper.
over 2 years ago Neophyte
Brava! Halved the recipe, and took the labor-intensive way route (dried beans, soaked over night, yadda, yadda; roasted pepper/peeled pepper in oven, yadda, yadda) and it was a hit (and still easily prepared). Served with a green salad, and crusty bread for a beyond satisfying meal.
over 2 years ago Allie Gallerani
did you use fresh chorizo or smoked?
over 2 years ago Kate's Kitchen
I used fresh and sautéed it along with onions and garlic.
over 2 years ago ceratops
This recipe was perfect! It was some quick and turned out amazing... a delicious Sunday brunch!
over 2 years ago Kate's Kitchen
Yum, tasty. I followed the recipe with the exception of adding some crumbled Feta on top before putting it under the broiler for a couple of minutes. Will make it again!
over 2 years ago Lisa Press
Just made this. It is amazing and not much work at all. I used roasted red peppers from a jar and surprisingly they are the ingredient that brings it all together.
over 2 years ago Phyllis
Made today for brunch and followed exact recipe (using spinach) -- wonderful flavors. No doubt will be making in the future many times over.
over 2 years ago chris
What a revelation this was, for breakfast! I added a Serrano pepper, plus a tsp of smoked paprika because my leftover (diced) sausage wasn't chorizo. Threw in a few roasted red bell peppers, a can of drained chick peas, and some Manchego cheese (I used the vegetable peeler). Didn't have any fresh spinach. Five eggs didn't cover my 12" skillet, so I beat another egg. Let it set on the stove top for about 5 minutes, then moved it to a 350 degree oven for 10 minutes. Topped it with some fresh grated breadcrumbs, which crunched up nicely in about 5 (extra) minutes. This was absolutely delicious, very attractive, and quick to throw together. It's still great, at room temperature.
almost 3 years ago rocombo
I wonder if you could swap out the chorizo and use feta cheese to add that tasty bite that's a little lower in calories...
almost 3 years 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.
about 3 years 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!
about 3 years ago Kate
This goes well with Greek yogurt.
Showing 26 out of 69 comments