Makes: 4 Servings
Cooking Time: 25 to 30 minutes
- 2 tbsp. vegetable oil
- 1 small red onion
- 1/2 tbsp. coriander seeds
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1 Serrano pepper (with seeds if you like spicy; seeds removed if you prefer mild)
- 9 oz. can of chickpeas, drained and rinsed
- 1 cup of frozen peas, thawed
- 1 tomato, diced
- 8 eggs
- 3 tbsp. chopped fresh cilantro
- Himalayan pink salt and black pepper to taste
- Optional: Tomato chutney and/or Greek yogurt to taste
- Equipment: oven-safe nonstick skillet
- Preheat the broiler to hot.
- Heat the oil in a 12-inch nonstick skillet over low heat and cook the onion for a few minutes, or until soft but not brown. Add the coriander seeds, turmeric, cumin, and serrano pepper, and cook for an additional 2 minutes or until aromatic.
- Stir in the chickpeas, peas, and diced tomato.
- Break the eggs into a bowl and beat lightly with a fork. Mix in the cilantro and season to taste with salt and pepper.
- Pour the egg mixture over the ingredients in the skillet and cook until just starting to set.
- Place under the broiler until the egg has fully set and the torte is lightly brown.
- Serve, cut into wedges, with tomato chutney and/or Greek yogurt on the side.