Chickpea and Paneer Frittata

Prep and Cooking Time: 15min

INGREDIENTS (Serves 4) ◆ 1tsp olive oil ◆ 1 onion, sliced ◆ 20g fresh root ginger, finely chopped ◆ 400g can of chickpeas, drained and rinsed ◆ 2tsp curry powder ◆ Small bunch coriander, chopped plus extra to garnish ◆ 6 eggs, beaten ◆ 100g paneer, diced

1 Heat the olive oil in a large, non-stick fr ying pan or an omelette pan. Add the onion slices and cook them over a medium heat, turning them regularly, until they are just starting to brown. They don’t need to soften much and should still have some texture.

2 Add the ginger to the pan and cook for another minute, then add the chickpeas. Add the curry powder and stir to combine, then sprinkle over the chopped coriander.

3 Pour in the eggs, swirling them round so they are distributed evenly in the pan, then dot the paneer over the top. Cook for 3-4min until the underside of the frittata has set and browned lightly – you will see the colour change around the edges. Meanwhile, heat your grill to a medium setting.

4 Put the pan under the grill and finish off the cooking. The eggs and paneer will brown lightly and the frittata will puff up a little.

5 Remove the pan from the grill and leave the frittata to drop down again, then cut into wedges. Serve hot or cold, garnished with a few coriander leaves.

Paneer is a fresh white cheese that’s very popular in India and readily available in the UK. It’s made without rennet so perfect if you are vegetarian and it works well in this Italian-style omelette or frittata. This is great as a starter with a...