The battered, fried chickpeas in here are the stuff of snack dreams.
These eggs are cooked over a low flame as you fold the curds over themselves again and again in the skillet to create soft layers. They're finished in a low oven, ensuring that the layers remain custardy and light.
Just don’t skip the aioli; it balances the sweet flavors in the frittata.A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl . We like to make this recipe with chickpea pasta for the added protein; the garlicky anchovy sauce complements it especially well.
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