Spiced chickpeas and greens frittata recipe for a healthy meal

Ingredients for Spiced chickpeas and greens frittata

• 12 large eggs

• 180 g chopped tender herbs (such as basil, coriander, and/or parsley)

• 180 ml soured cream

• 2.5 ml crushed red pepper flakes

• 5 ml kosher salt, plus more

• 60 ml extra-virgin olive oil, divided

• 2 x 440 g cans chickpeas, rinsed, patted dry

• 10 ml medium curry powder

• 1 medium onion, finely chopped

• 6 garlic cloves, 5 thinly sliced, 1 whole

• 1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 5 cm pieces

• 160 ml mayonnaise

How to make Spiced chickpeas and greens frittata

1. Preheat the oven to 180°C (fan) or 190°C (conventional).

2. Whisk the eggs, herbs, sour cream, red pepper flakes, and 1 tsp salt in a bowl until smooth and no streaks remain.

3. Heat 2 tbsp oil in a medium frying pan over medium-high heat. Add the chickpeas and curry powder, and season with salt. Cook for 6–8 minutes, tossing occasionally, until golden brown. Transfer 1 cup of the chickpeas to a bowl and set aside.

4. Reduce the heat to medium, then add the onion and sliced garlic to the chickpeas in the frying pan along with the remaining 2 tbsp oil. Cook for 7–9 minutes, stirring occasionally, until the onion is softened and starting to brown.

5. Add a handful of greens and 2 tbsp water to the pan, cooking until slightly wilted. Continue adding greens a handful at a time, allowing them to wilt slightly before adding more, until all the greens are wilted, which should take about 5 minutes. Season with salt and let cool for 3 minutes.

6. Return the frying pan to medium-low heat and pour in the egg mixture. Cook, stirring the eggs and swirling the pan often, until the edges are just set and the texture resembles a very soft scramble, about 6 minutes.

7. Transfer the frying pan to the oven and bake the frittata for 10–15 minutes, until it is slightly puffed and the centre is barely set. Let cool for 5–10 minutes.

8. Place the mayonnaise in a small bowl and grate in the remaining garlic clove; mix well and season with salt.

9. Serve the frittata with the garlic mayo and the reserved chickpeas.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.