Vegetarian chickpea tortilla

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 large bell pepper(s), red
• 1 Pepper
• 100 g leaf spinach, fresh or frozen
• 1 can of chickpeas, 240 g drained weight
• e.g. Pecorino, grated, for sprinkling
• 4 eggs
• 1 organic lemon(s), peel and juice
• chili powder
• cumin
• some coriander, fresh or frozen, chopped
• salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chop the onion and garlic clove. Wash, trim, deseed, and finely chop the bell pepper and chili pepper. Wash and drain the fresh spinach, and let the frozen spinach thaw. Drain the chickpeas well. Crack the eggs, beat them with a fork, and season generously with the lemon juice and zest, and season to taste. Heat the olive oil in a pan. Sauté the onions until translucent. Add the bell pepper, chili pepper, garlic, and spinach and sauté for a few minutes, stirring frequently. Then add the chickpeas and stir well. Pour the egg and seasoning mixture evenly over the contents of the pan and sprinkle with cheese, if desired. Cook the eggs at low heat with the lid on until set.