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Chickpea, Spinach, and Chorizo Frittata

Chickpeas and chorizo make this a hearty, substantial, and savory frittata, and it’s ideal when you want dinner on the table fast.



For 6 Serving(s)


  • 1 T olive oil
  • 1 onion
  • 2 clv garlic
  • 6 oz Mexican chorizo
  • 1 c chickpeas
  • 1 roasted red pepper
  • 1 t smoked paprika
  • 2 c baby spinach
  • 6 eggs
  • salt

Chickpea, Spinach, and Chorizo Frittata Directions

  1. Turn on the broiler to high, and set the oven rack 5-6 inches below the heating element.
  2. Warm the olive oil in an oven-safe frying pan over medium-high heat. Add the onion and garlic, and saute until tender and fragrant. Add the chorizo, chickpeas, and roasted red pepper, then stir in the smoked paprika. Cook about 5 minutes, stirring frequently, until the chorizo is browned. Stir in the spinach, and cook just a minute, until wilted. Use a spoon to spread all the ingredients evenly in the pan, then pour in the eggs. 
  3. Set the pan under the broiler and cook a few minutes, checking frequently, until the eggs are set. Sprinkle lightly with salt, then slice and serve. (You can also serve this at room temperature, if you’d like.)

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