This morning, I was wondering what to have for breakfast when I remembered I had a bunch of chickpeas leftover from yesterday’s dish: rice with Swiss chard. And I had an idea: why not have a chickpea omelette?
Like that dish, this is also a very economical dish, and quite easy to make. The hardest skill required is to know how to flip the omelette without breaking it, so I wrote a post explaining how to do that.
Ingredients (for 2-3 portions)
- 6 eggs
- 1 onion
- 1 garlic clove
- Half a 400g tin of chickpeas, drained
- Olive oil
Takes about 45 minutes.
- Mash the chickpeas using a fork or a mashing accessory
- Peel and thinly chop the onion
- And the garlic clove
- Place some olive oil on a pan, set on a high heat and start frying the onion and garlic
- Crack the eggs and pour them on a bowl, and whisk them
- Wash and chop the parsley, add to the bowl
- Add a touch of salt
- Add the chickpeas to the bowl and mix everything vigorously so there are no lumps of chickpea paste – this is how it’d look like:
- When the onion and garlic are fried (onion soft, garlic golden), add a touch more oil to the pan and then add the egg, chickpea and parsley mixture to the pan, and mix everything together
- Set to a high heat, and cook the first half
- Then using the tricks on this post, flip the omelette and cook the other side
- Serve and enjoy!
This is a dish which is often cooked with the leftovers of a popular stew called “cocido”, instead of using tinned chickpeas or specifically cooked chickpeas. That makes the omelette even tastier, as the veggies have all the flavour from the stew! Plus also the tinned chickpeas are a bit too hard for this dish and it takes longer to mash them.
When using stew leftover, you end up with a more colourful dish as it might contain all sorts of vegetables: potato, carrot, green beans, cauliflower, cabbage… and it’s fairly common to actually make vegetable croquettes with these.
It just occurred to me that this could also work very nicely with a touch of spice on it to add some ‘heat’ – perhaps some red chilli.
The other great thing about this dish is its versatility: you can have it for breakfast, or in your lunch box (as it keeps and warms up nicely), or even for dinner – it’s a very common Monday dinner (as you might have had the stew on Sunday).
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