Happy New Year 2017! My first dish of the new year that I want to share with you is a versatile frittata from the website of Food52 — Chickpea, Spinach, and Chorizo Frittata. This frittata can be served, cut into squares as an appetizer or tapas, or cut into wedges and served with a salad for a main course. I have made this recipe several times and there are lots of variations:
- Substitute the chorizo sausage with a lamb sausage as I did in my version or beef merguez sausage,
- Don’t use any meat at all — it is tasty as a vegetarian meal, and
- Use kale in place of the spinach — I used a baby kale/spinach blend in the plastic clamshell cases from the supermarket.
The ingredient list is not too long: cooked chickpeas, sausage (if using), eggs, onion, garlic, roasted red pepper and greens. And some smoked paprika. Jarred red peppers are fine; I had some frozen whole roasted and peeled red pepper from my summer stash, and I thawed it out for this recipe.
Eggs beaten and all vegetables and sausage cut to size and ready to start my frittata. Some smoked paprika measured out for a deeper flavour. Just love the additional smokiness.
Sauté the onion and garlic in some heated olive oil, and then add the red pepper, sausage, chickpeas and paprika. In a couple minutes, the mixture will be fragrant.
Place the kale/spinach leaves on top of the frying mixture and keep stirring to incorporate with the rest of the ingredients.
In a couple of minutes, it will wilt.
Pour the beaten eggs over everything and stir to evenly distribute. Keep heating until the bottom is set, about five minutes and then put it in the oven under a preheated broiler for another few minutes until golden brown and starting to look puffy.
Cool to room temperature. The recipe says to sprinkle a little sea salt but I found there was enough saltiness from the sausage. To remove it from the fry pan, invert it onto a plate and then flip it gently onto a serving dish so the broiled side is upright. If eating as a starter or appetizer, cut into bite-size squares and arrange on a serving dish. If having as a main course, cut yourself a wedge and serve with a green salad.
Either way is delicious. And healthy. And fun to share with family and friends. Enjoy!
Chickpea and Spinach Frittata
inspired by Food52: Chickpea, Spinach, and Chorizo Frittata
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp. olive oil
1 roasted red pepper (from a jar, rinsed, works fine), diced into chickpea-sized pieces
1 cup cooked chickpeas
3 lamb or beef sausage links, diced into chickpea-sized pieces, optional
1 tsp. smoked paprika
2 big handfuls of baby spinach, kale or combination of the two
5 beaten eggs
salt, optional (I found I didn’t need it if using the sausage links)
- Sauté the chopped onion and garlic in a frying pan in the olive oil until soft and fragrant.
- Add the diced red pepper and sausage to the pan with the chickpeas and smoked paprika.
- Sauté everything together until fragrant and the sausage is cooked through.
- Add the spinach/kale and keep stirring until it wilts and everything is mixed thoroughly in the pan.
- Add the beaten eggs and stir gently to incorporate into the whole mixture, then allow to set over a medium heat, about 5 minutes.
- Preheat the broiler then place the whole pan into the oven under the broiler to set the top of the frittata, it will only take 2-3 minutes to become light gold and slightly puffy.
- Remove from the oven, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the frittata onto it. Then place another plate on top and invert back for the broiled side to be facing upright.
- Sprinkle with a little sea salt, if using.
- Allow to cool slightly before slicing into serving-size cubes or wedges. Serve at room temperature as an appetizer or with a salad as a main course.