Chickpea and Spinach Frittata with Cumin and Paprika
By Erica TurnerPublished on July 26, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
1 (15-ounce) can chickpeas, undrained8 large eggs 1¼ teaspoons table salt, divided3 tablespoons extra-virgin olive oil, divided1 small red onion, halved and sliced thin1 teaspoon pepper 1 teaspoon smoked paprika 1 teaspoon ground cumin 10 ounces frozen chopped spinach, thawed and squeezed dry
Before You Begin
Serve warm or at room temperature with salad or crusty bread.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Meanwhile, pour 1 can chickpeas and their liquid into medium bowl. Microwave, covered, until chickpeas are steaming and have softened, 6 to 7 minutes. Drain and rinse chickpeas; set aside.
- Whisk 8 large eggs and 1 teaspoon table salt in large bowl until well combined. Whisking constantly, drizzle in 2 tablespoons extra-virgin olive oil until incorporated.
- Heat remaining 1 tablespoon oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add 1 small red onion, halved and sliced thin, and remaining ¼ teaspoon salt and cook until beginning to soften, about 2 minutes. Add 1 teaspoon pepper, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin and cook until fragrant, about 30 seconds. Add 10 ounces frozen chopped spinach, thawed and squeezed dry, and chickpeas and cook until warmed through, 2 to 3 minutes.
- Add eggs and cook, using silicone spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still wet, about 30 seconds. Smooth curds into even layer and transfer skillet to oven. Bake until frittata is just set, 8 to 10 minutes.
- Using spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
Time
40 minutesYield
Serves 4Ingredients
1 (15-ounce) can chickpeas, undrained
8 large eggs
1¼ teaspoons table salt, divided
3 tablespoons extra-virgin olive oil, divided
1 small red onion, halved and sliced thin
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
10 ounces frozen chopped spinach, thawed and squeezed dry
Ingredients
1 (15-ounce) can chickpeas, undrained
8 large eggs
1¼ teaspoons table salt, divided
3 tablespoons extra-virgin olive oil, divided
1 small red onion, halved and sliced thin
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
10 ounces frozen chopped spinach, thawed and squeezed dry
Ingredients
1 (15-ounce) can chickpeas, undrained
8 large eggs
1¼ teaspoons table salt, divided
3 tablespoons extra-virgin olive oil, divided
1 small red onion, halved and sliced thin
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
10 ounces frozen chopped spinach, thawed and squeezed dry
Why This Recipe Works
Chickpeas bring hearty richness to our spiced frittata. To give them a creamy texture, we steamed them in their liquid for several minutes before combining them with the other ingredients. (Unlike many types of canned beans, most brands of chickpeas don’t have skin-strengthening calcium chloride added during processing, which means they can soften with further cooking.) Using defrosted frozen chopped spinach was an easy way to add a vegetal element to the frittata. Whisking olive oil into the eggs added richness and prevented their proteins from linking tightly, so they stayed tender.
Before You Begin
Serve warm or at room temperature with salad or crusty bread.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Meanwhile, pour 1 can chickpeas and their liquid into medium bowl. Microwave, covered, until chickpeas are steaming and have softened, 6 to 7 minutes. Drain and rinse chickpeas; set aside.
- Whisk 8 large eggs and 1 teaspoon table salt in large bowl until well combined. Whisking constantly, drizzle in 2 tablespoons extra-virgin olive oil until incorporated.
- Heat remaining 1 tablespoon oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add 1 small red onion, halved and sliced thin, and remaining ¼ teaspoon salt and cook until beginning to soften, about 2 minutes. Add 1 teaspoon pepper, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin and cook until fragrant, about 30 seconds. Add 10 ounces frozen chopped spinach, thawed and squeezed dry, and chickpeas and cook until warmed through, 2 to 3 minutes.
- Add eggs and cook, using silicone spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still wet, about 30 seconds. Smooth curds into even layer and transfer skillet to oven. Bake until frittata is just set, 8 to 10 minutes.
- Using spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.
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