Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Tenderstem® Broccoli and Chickpea…
Tenderstem® Broccoli and Chickpea Frittata

Tenderstem® Broccoli and Chickpea Frittata

Brought to you by: The Vegetarian Society

Prep time:

Cook time:

Serves: 4

This fritatta is a easy supper or equally can be eaten cold for a healthy lunch.
Share recipe


  • 175g Tenderstem® broccoli
  • 2 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 medium red pepper, finely chopped
  • ½ tsp smoked paprika
  • 125g chickpeas, cooked and drained
  • 2 tbsp fresh coriander, finely chopped
  • 7 large eggs, lightly beaten and well seasoned
  • 1 garlic clove, finely chopped


Step 1

Heat Oven to Gas 5/190C/375 F

Step 2

Parboil the broccoli for 2-3 minutes, drain and reserve.

Step 3

Heat 1 ½ tbsp oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for a further 2 minutes before adding the coriander.

Step 4

Spread the sauté mixture over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a 7” loose bottomed cake tin. Place the broccoli on top in rows or spokes and pour over the beaten eggs and bake for approx 25 minutes or until set.

Shop the ingredients

You might like