Spiced Chickpeas And Greens Frittata Food
SPICED CHICKPEAS AND GREENS FRITTATA
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Provided by Molly Baz
Categories Bon Appétit Egg Brunch Dinner Frittata Chickpea Curry Garlic Leafy Green Sour Cream Mayonnaise Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
- Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
- Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
- Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
- Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
- Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
- Serve frittata with garlic mayo and reserved chickpeas.
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CHICKPEAS AND GREENS FRITTATA RECIPE | BON APPéTIT
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4.7/5 (25)Author Molly BazServings 4-6Estimated Reading Time 6 mins
- Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
- Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
- Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.
- Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
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