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, although I gave some tips for that on the herb omelette recipe.
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).
Here’s a very easy recipe which looks a bit ugly but tastes great! And it also helps you use “old” ingredients. So all good stuff 👌🏼
- Peel the potatoes and the onions
- Wash the mushrooms to remove any soil on them
- Chop and slice everything into small pieces so they cook fast!
- Put the potatoes and onions first in a pot, cover with water and then add more water, until it’s about 1 cm above it
- Bring to a boil, then leave it to simmer for about 30 minutes
- Add the mushrooms and simmer for a further 30 minutes or until the potatoes start to dissolve
- This is more or less how it looks like (not pretty but you get the idea!)
- When things look cooked, turn the heat off.
- Add some butter, to taste (I recommend you use unsalted butter).
- Use a hand blender to make it into a liquid soup, not a soup with floating things 😏
I suggest you taste the soup and correct for salt now. And maybe add some pepper!
You can also cut some bacon in strips, fry it and add it on top of the soup. Or you could serve with some toasted bread. I think it could also work nicely with roasted pine nuts.
This soup also works really well as a packed lunch.
I was feeling really lazy today so I decided to use a can of chickpeas instead of cooking lentils to prepare tomorrow’s lunch box. I feel that chickpeas go really well with cumin seeds.
I’d say 15 minutes. This is super easy to toss together as the ingredients don’t need much preparation; it’s just a matter of washing and slicing.
- Chickpeas (obviously); you can make about 2 salads with one 400 g tin
- Salad leaves – any type you like, although I prefer a crunchy sweet romaine for this
- Sweet red pepper (raw)
- Feta cheese
- Cumin seeds ~about half a teaspoon
- Pine nuts
- The best olive oil you can find
of course, feel free to add or remove whatever you like or dislike… this is a salad, not a cake! For example, remove the feta cheese if you want to make this vegan.
- Wash and shake the water off the ingredients
- Slice lettuce in manageable sizes but don’t go too thin or it becomes too bland
- Slice the tomatoes in half (if they’re cherry), or a bite sized portion if they’re bigger
- Slice cucumber, red pepper…
- Add olives and feta to taste
- If you have mortar and pestle, you could smash the cumin seeds a bit as that opens up the flavour, otherwise I often don’t even bother and just add them as they are. Be careful to not to add too many or you’ll end up annoyed by their “crunchiness”
- Sprinkle with pine nuts if that’s your thing
- Generously add olive oil
- And add salt and pepper to taste
- Mix everything nicely!
Note: If you’re preparing this for the next day, don’t add the oil yet, or it will make everything mushy. Wait until when you’re actually going to eat the salad to then add the olive oil.
This also goes nicely with some sliced parsley, if you have it handy.
Also, if your partner is on a business trip (like mine) and you really want some kick in your taste buds, you could [sort of finely] slice a garlic clove and mix it with the salad at the time you add the olive oil. You might need to add a touch more salt to make the garlic really stand out.
It really makes the whole experience quite… intense. I really like the combination of cumin seeds, olive oil and chickpeas with the garlic.
I only do this when I’m home alone, and I’d never bring a garlic salad to the office out of respect for my coworkers. Who knows, someone might be a vampire and my post-salad breath would knock them out! 😂
Who wants to ingest garlic pills to boost your immunity when you can just eat a garlic clove? 🔥😜🔥