Chickpea and Rosemary Frittata
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I was so excited to finally get this cookbook in the mail – I preordered it months ago! I started bookmarking recipes, but I found myself marking every. single. page. so I stopped. I absolutely adore Stonesoup. Jules makes such gorgeous, fresh, healthy and easy meals that only take a few ingredients. She really proves that simplicity can be a beautiful thing. The book includes tips on each recipe photo for how to be even more efficient with your time (so that the recipes really do take 10 only minutes), and provides variations for every dish, so you can customize it to fit your specific needs. I have tried several of her recipes before, and now I have an entire book to play with.
This is the first dish that I chose to make from the book, and it was great! Usually, Dino is the breakfast cook in the house, but occasionally I’ll take a stab at it. This was nice because it was quick and easy, and really different. I would have never thought to put chickpeas in a frittata, and I’m so glad that Jules did! There was just enough rosemary to make the whole dish fragrant without being overpowering. And I love almost anything that includes a handful of parmesan ;).
Chickpea and Rosemary Frittata
5 Ingredients 10 Minutes: Delicious, Healthy Recipes for Tired and Hungry Cooks – Jules Clancy
Serves 2
2 sprigs rosemary, leaves picked
1 clove garlic, finely sliced
400g can chickpeas, drained
4 eggs
large handful freshly grated parmesan
1. Preheat your overhead grill.
2. Heat a few tablespoons olive oil in a small frying pan, ideally about 20cm in diameter.
3. Cook rosemary and garlic on medium-high heat for 30 seconds or until starting to brown.
4. Add chickpeas. Cook for another 30 seconds.
5. Lightly whisk egg and cheese in a bowl. Season.
6. Add egg mixture to the pan. Continue to cook, stirring until the egg is about 50 per cent opaque.
7. Smooth the top of the frittata with a spoon. Place pan under the grill for about 2 minutes or until the top is golden.
Variations:
Vegan: try pan-frying the chickpeas with the rosemary and garlic and serving on a big bed of baby spinach leaves.
Short on time? Skip the garlic and rosemary.
Hot! Add a little chilli powder when seasoning the eggs.
Baked: if you have more time, pop everything in a 20cm cake tin with a removable base and bake for 15-20 minutes at 180°C until golden.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
