If frittatas were an Indian dish, I think they would have been made this way, at least, I imagine it would. A spicy mixture of chickpeas simmered with bell peppers and onions and later folded into a creamy egg mixture only to be baked with the sweet and tart flavor of goat cheese. You can also serve it with a generous portion of this baked spiced potatoes and though, I say “also” I think you’ll be very happy if you do. Here are some of my kitchen tips that you might find useful when preparing this dish;

You can easily make the potatoes ahead of time and then reheat when ready to serve. Use fresh ingredients and spices for a full flavor. This isn’t a traditional recipe for channa masala, I’ve modified it quite a bit to make it work for the frittata but even by itself the chickpea makes a great side (if you just want to cook that for a meal). You can cook the potatoes a little longer and make them crispy, just watch them so they don’t burn.

channa masala frittata with baked spiced potatoes serves: 6 baked spiced potatoes 3lbs red potatoes, cut into wedges 2 cups large onion, cut in half and thinly sliced 1 cup thinly sliced green bell peppers 3 tablespoons olive oil 1 teaspoon fine grain sea salt 1/2 teaspoon cayenne pepper powder 1 teaspoon garam masala for the chickpeas ingredients 1 tablespoon ghee 1 cup white onion diced 1 cup red bell pepper diced 1 cup green bell pepper diced 1 teaspoon minced garlic one 15 ounce can chickpeas 1 teaspoon red chili powder 1 teaspoon ginger powder 1 teaspoon garam masala one 14.5 ounce can crushed tomatoes 3 cups fresh spinach leaves 1 teaspoon sea salt

  1. Heat the ghee in a large thick-bottomed saucepan on medium-high heat. Add all the ingredients from the onion to the garam masala to the saucepan and stir for 2 minutes. Then add the tomatoes, spinach, and salt, stir and bring the contents of the pan to a boil. Reduce the heat to medium-low and cook for 40 minutes, stirring occasionally. Most of the liquid should evaporate from the pan and the final mixture will be saucy but not runny. Remove from heat and allow to cool to room temperature before adding it to the frittata. for the frittata ingredients 12 large eggs 1/2 cup heavy cream 1 teaspoon fine grain sea salt 1/2 teaspoon black pepper 2 tablespoons ghee 3 cups chickpea mixture, cooled 4 ounces goat cheese 2 tablespoons fresh cilantro leaves   Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.

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