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Chickpea, Chard and Chorizo Frittata

October 31, 2014

We really liked this recipe. It’s a lot like a Spanish tortilla, but with chickpeas instead of the potatoes. And, like tortilla, it’s also delicious with a little mayonnaise on the side. The original recipe calls for spinach with chard recommended as a good substitute. It was time to finally harvest (ready or not) the Swiss chard I’ve been trying to grow all summer in containers in my back yard, which was still only a few inches high after 5 months!  It probably needed some fertilizer or something, maybe? I’m sure glad I don’t need to rely on my gardening skills to survive.

frittata

1 onion, chopped

2 cloves garlic, minced

1-2 Tbsp olive oil

1 can chickpeas, rinsed and drained

1 roasted red pepper, cut in small pieces

1 chorizo sausage, cut in small pieces

1 tsp smoked paprika

2 big handfuls chopped chard (leaves only, unless the stems are very tiny) or spinach

5 eggs, beaten

salt

Heat oil in a 10 inch non-stick or cast-iron skillet.  Add onion and sauté for a few minutes, add garlic, then add red pepper, chorizo, smoked paprika and chickpeas. Cook for a few minutes longer, until the chorizo starts to release some oil. Add chard and stir until wilted.  Add eggs and stir gently over medium heat. When bottom is set, put in a hot oven (or under the broiler, but not too close), for a couple minutes until the eggs are cooked on top and slightly puffed up.

To get the nice side up, loosen the frittata, place a plate over top and flip in onto the plate. Then place another plate over top and invert again. The frittata can be served warm or at room temperature.

(Recipe adapted from Food52)

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