Tenderstem broccoli & chickpea frittata

This is a cheap but tasty family meal that's easy to throw together after work but will keep everyone full and happy!

Serves: 4
Prep time: 5 mins
Cooking time: 35 mins

What you need:

• 175g Tenderstem® broccoli, each stem cut in half
• 2 tbsp olive oil
• ½ medium red onion, finely chopped
• 1 medium red pepper, finely chopped
• 1 large clove garlic, finely chopped
• ½ tsp smoked paprika
• 125g chickpeas, cooked/drained
• 2 tbsp coriander, finely chopped
• 7 large eggs, lightly beaten and well seasoned with sea salt & black pepper

What you do:

1. Heat Oven to Gas 5/190C/375 F
2. Parboil the Tenderstem for 2-3 minutes, drain and reserve.
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.
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.

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