chickpea and spinach omelette
How to make chickpea and spinach omelette recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
1 large onion, sliced
1 red pepper, cored, deseeded and sliced
½ teaspoon hot smoked or sweet paprika
400 g (13 oz) can chickpeas, drained and rinsed
100 g (3½ oz) spinach leaves, rinsed and roughly sliced
5 eggs, lightly beaten
75 g (3 oz) pitted green olives, roughly chopped
150 g (5 oz) Cheddar cheese, grated
salt and pepper
Method:
Heat the olive oil in a large nonstick frying pan. Add the onion and pepper and cook gently for 7–8 minutes, until soft and golden. Stir in the paprika and chickpeas, and cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.
Pour the beaten eggs into the pan and stir to combine. Cook gently, without stirring, for 4–5 minutes, until almost set.
Sprinkle with the olives and grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.
For chickpea & spinach salad with poached eggs, heat 2 tablespoons olive oil in a large frying pan. Add 1 sliced onion and 1 deseeded and sliced red pepper, and cook gently for 7–8 minutes. Stir in ½ teaspoon hot smoked or sweet paprika and 400 g (13 oz) can chickpeas, drained and rinsed, and cook for 1 minute, stirring frequently.
Meanwhile, poach 4 eggs in a large pan of gently simmering water. Toss the chickpea mixture briefly with 200 g (7 oz) baby spinach leaves and heap on to 4 serving plates. Top each salad with a poached egg and serve immediately. Total cooking time 10 minutes.
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| chickpea and spinach omelette |
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