Surat, Gujarat
6 hours ago
Free shipping on all orders!



Chickpea Soyrizo Frittata

YIELD

10 mins

PREP TIME

55 mins

BAKE TIME

25 hrs, 5 mins

TOTAL TIME

Ingredients

•	¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water
•	½ tsp baking soda
•	1 tbsp olive oil
•	14 oz sliced grilled peppers and onions (fresh or frozen)
•	12 oz soyrizo 
•	6 large eggs, whisked  
•	1 tsp Anthony’s Goods Cumin Seed Powder
•	1 tsp salt 
•	Sliced avocado (to garnish)
•	⅓ cup Anthony’s Goods Pumpkin Seeds, toasted (to garnish)  

Instructions

Peppers, chickpeas, soyrizo…not your traditional frittata ingredients but avant-garde is how we like it. 

1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely.

2. Preheat the oven to 425F.

3. In a large ovenproof skillet, heat the olive oil and add the grilled peppers and onions. Sauté until the onions are translucent and everything is heated through, then add the cumin, chickpeas and soyrizo. 

4. Fry until the soyrizo is slightly blackened, then add the whisked eggs. Mix to combine and let the frittata begin to set.

5. Once the edges look cooked, place the skillet in the oven for 7-10 minutes until completely set. Use an oven mitt to remove the skillet from the oven and set it aside to cool. 

6. While the frittata is cooling, toast the pumpkin seeds until golden-brown. 

7. Top the frittata with sliced avocado and pumpkin seeds, then enjoy. 

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more