Herbed Chickpea Frittata

April 10, 2012

So while you are still thinking about eggs after Easter, I thought I’d share a recipe for Herbed Chickpea Frittata. What an absolutely perfect Spring dish! It is chock full of a ton of fresh herbs which give it it’s lovely spring-green colour. And I must say, in this house, chickpeas get top billing. We love those little guys! So when I saw a recipe for Herbed Chickpea Frittata, I just knew I had to make it.

I did alter a couple of things from the recipe which inspired me. I did not add any mint into the mixture, having none on hand. And I added feta cheese sprinkled liberally over the top of the frittata. The Mess in the Kitchen blog also recommended serving it with fresh squeezed lemon juice, which I’m sure would be lovely and go along fantastically with the whole Spring feel of the dish. We actually served it up with some Tzatziki sauce, which was also quite tasty.

The dish is very easy to prepare, comes together quickly and tastes wonderfully fresh with all of those chopped herbs. I thinks you can even feel somewhat virtuous about eating something which must be healthy. I mean, just look at all those herbs! If you want to just take it over the top healthy, to make up for all of that Easter candy you’ve been eating, serve it for brunch with a green salad. Healthy and delicious! Try it today!

Herbed Chickpea Frittata

recipe adapted from: Mess in the Kitchen

Ingredients:

  • 500 g canned chickpeas
  • 2 onions (chopped)
  • 4 garlic cloves (chopped)
  • 20 g cilantro
  • 2o g parsley
  • 60 g chives
  • 10 g dill
  • 1/2 tsp turmeric
  • two pinches saffron
  • 5 Tablespoons all-purpose flour
  • 1 pinch baking powder
  • 8 eggs
  • salt (about 1 tsp)
  • pepper to taste
  • 2 Tablespoons pine nuts, roasted
  • 1/2 Cup feta cheese, crumbled
  • tzatziki sauce for serving if desired

Directions:

Preheat the oven to 350°F (180°C).

Rinse Chickpeas and set aside.

Roast pine nuts until golden and set aside.

Chop all the herbs and put them in a food processor with eggs, onion, garlic and chickpeas.

Pulse until everything is well combined but not totally pureed.

Add the other ingredients and pulse.

Line a 9×13″ baking pan with parchment paper.

Pour the frittata batter into your pan. Sprinkle Feta Cheese evenly over the top.

Place fritatta on a baking sheet and insert it  into the oven. Bake it for about 30-40 minutes, or until a toothpick comes out clean.

Enjoy!


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