About
A lovely dinner hot or lunch cold!
This is a bit of a middle-eastern 'twist' on a Spanish omelette using chick-peas rather than potato.
If you are vegetarian, leave off the bacon but sprinkle cheese over the top before grilling.
It can be served hot or cold, these quantities serve 4 as a light lunch or 2 as a full dinner.
You Will Need
-
Step 1
Heat the frying pan.
Dry-fry the dunns river seasoning, curry powder, chilli and harissa.
Add the oil and onion and soften it/fry it.
-
Step 2
Add the mushrooms and bacon (if using).
After a little while, add the tomatoes- their juice can be used to 'deglaze' any crusty bits.
-
Step 3
Drain the chickpeas and rinse them/drain.
Add them and stir.
Leave to fry on medium for 5 min (the crusty bits are tasty!). Stir, and fry a little longer.
-
Step 4
Whilst the 5 mins is going (above), beat the eggs using the bowl and whisk.
Pour them in. Swirl around the eggs and flatten the top a little (chickpeas float and sometimes get in piles not stuck together by the egg!).
-
Step 5
Turn on the grill to pre-heat.
Cook until the base is clearly cooked round the edges and only the top is shiny.
-
Step 6
If using cheese, sprinkle it on.
Put the pan under the grill to cook and brown the top.
-
Step 7
Once cooked, slice and serve like a pizza, hot or cold.
It's good for pick-nicks and pack lunches the next day, too.
