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20 mins

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.

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  • 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.

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