13 oz (400 g) tinned chickpeas
1 bunch spring onions
7 oz (200 g) peeled tomatoes
4 tbsp olive oil
5 oz (150 g) chorizo (spicy Spanish sausage)
1/2 bunch parsley
3 sprigs thyme
6 eggs salt pepper
1/2 pint (250 ml) milk
butter to grease the oven proof dish
1 bunch spring onions
7 oz (200 g) peeled tomatoes
4 tbsp olive oil
5 oz (150 g) chorizo (spicy Spanish sausage)
1/2 bunch parsley
3 sprigs thyme
6 eggs salt pepper
1/2 pint (250 ml) milk
butter to grease the oven proof dish
method
1. Drain the chickpeas using a colander. Wash, dry and slice the spring onions. Slice the tomatoes.
2. Heat the oil in frying a pan and gently cook the chickpeas together with the spring onions and tomatoes. Dice the chorizo and add to the frying pan.
3. Wash, dry and finely chop the herbs. Put into a bowl, add the eggs and give the mixture a good whisk with a fork. Season with salt and pepper. Add the milk and mi well. Preheat the oven to gas mark 4 (350° For 180° C.
4. Crease an oven proof dish with butter and fill with the mixture from the frying pan. Pour over the egg mixture and put in the centre of the oven. Bake for 15 minutes. Before serving, decorate the dish with herbs.
2. Heat the oil in frying a pan and gently cook the chickpeas together with the spring onions and tomatoes. Dice the chorizo and add to the frying pan.
3. Wash, dry and finely chop the herbs. Put into a bowl, add the eggs and give the mixture a good whisk with a fork. Season with salt and pepper. Add the milk and mi well. Preheat the oven to gas mark 4 (350° For 180° C.
4. Crease an oven proof dish with butter and fill with the mixture from the frying pan. Pour over the egg mixture and put in the centre of the oven. Bake for 15 minutes. Before serving, decorate the dish with herbs.
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