Spiced Chickpeas and Greens Frittata

Ingredients for Spiced Chickpeas and Greens Frittata

• 12 uova grandi

• 1 1/2 cups chopped tender herbs (such as basil, coriander, and/or parsley)

• 3/4 cup soured cream

• 1/2 cucchiaini di fiocchi di peperoncino rosso tritato

• 1 cucchiaino di sale kosher, più altro

• 60ml olio extravergine d'oliva, diviso

• 2 (450g) cans chickpeas, rinsed,patted dry

• 2 teaspoons medium curry powder

• 1 cipolla media, tritata finemente

• 6 garlic cloves, 5 thinly sliced, 1 whole

• 1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces

• 160ml mayonnaise

Preheat oven to 177°C. Whisk eggs, herbs, soured cream, red pepper flakes, and 1 teaspoon salt in a bowl until no streaks remain.

Heat 2 tablespoons oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 240ml chickpeas to a bowl; set aside.

Reduce heat to medium, add onion, sliced garlic, and remaining 2 tablespoons oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.

Add a handful of greens and 2 tablespoons water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.

Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and centre is barely set, 10–15 minutes. Let cool 5–10 minutes.

Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.

Serve frittata with garlic mayo and reserved chickpeas.

Avvertenza

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