Tenderstem Broccoli and Chickpea Frittata

  • Preparation Time5 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
175g Tenderstem broccoli, each stem cut in half
2 tbsp olive oil
½ medium red onion, finely chopped
1 medium red pepper, finely chopped
1 large clove garlic, finely chopped
½ tsp smoked paprika
125g chickpeas, cooked/drained
2 tbsp coriander, finely chopped
7 large eggs, lightly beaten and well seasoned with sea salt and black pepper

Heat oven to 190deg;C/375deg;F/Gas 5.

Parboil the Tenderstem for 2-3 minutes, drain and reserve.

Heat 1 ½ tbsp oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for a further 2 minutes before adding the coriander.

Spread the sauté mixture over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a 7? loose bottomed cake tin. Place the Tenderstem on top in rows or spokes and pour over the beaten eggs and bake for approx 25 minutes or until set.

Recipe courtesy of Tenderstem Broccoli

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