I was planning on starting out my recipe with “Make sure you prep all your ingredients ahead of time, since this all comes together quickly.” I take my prep shot, then start cooking. Here is my photo:
Where, you may ask, are the garbanzo beans? DOH! OK here they are, late to the show:
After a quick rinse and drain, I measured out a cup and got them into the skillet with the cooked onions and garlic. Whew!
This is a protein-packed, quick and easy meal. YES, you heard me right. Another quick and easy meal, like under a half hour if you aren’t messing up taking photos without one of the star ingredients. This can be breakfast, lunch, dinner, OR an appetizer! Plus you can switch out the spinach with kale, or any other leafy green vegetable. Very versatile. If you don’t have an oven-proof or cast iron skillet (like in this closet kitchen I’m living with now) then you can do like me and stand there with the oven door open with the handle sticking out from under the heat source.
Good thing it turned cold today— I wouldn’t want to do that in the summer!
Garbanzo Bean, Spinach, and Spicy Chorizo Frittata
Adapted from Chickpea, Spinach, and Chorizo Frittata by Hadyourtea? from the Food52 website
1/2 cup diced onion
1 teaspoon minced garlic
2 teaspoons olive oil
1/4 cup diced jarred roasted red pepper
1 cup canned garbanzo beans (chickpeas), drained and rinsed
4.5 ounces spicy Mexican pork chorizo (half of a 9-ounce package)
1/2 teaspoon smoked paprika
1 large handful fresh spinach
5 eggs, beaten (or 4 if Jumbo sized)
Pork chorizo can be substituted with soy chorizo if you want this meatless. You can also freeze the rest of the garbanzo beans for a later use in a soup or stew!
Cook the onion in an oven proof or cast iron skillet in the olive oil over medium heat until soft, about 5 or so minutes, then add the garlic and cook until fragrant, just a minute or so more.
Add the red pepper, chickpeas, and smoked paprika. Add the chorizo, breaking it up with a spoon as you add it.
Sauté everything together until the paprika oil runs from the chorizo and it is cooked through at least 5 minutes or more.
Add the spinach and keep stirring until it wilts. Add the eggs and stir gently to incorporate into the mixture. Stop stirring and allow the eggs to set over the heat.
Turn your oven on broil, then slide the skillet under the broiler to set the top. This will only take a a few minutes, so keep an eye on it! Remove from the oven carefully with hot pads, then gently loosen from the edge of the skillet with a knife. Place a large plate over the skillet and invert the frittata onto it. Then place another plate on top and invert once again. Allow to cool slightly before slicing. Serve with a dollop of sour cream and/or salsa, or just eat as is!