2 tbsp vegetable oil
1 small red onion, diced
1 tbsp fennel seeds
1 tsp dried red pepper flakes
9 oz/250 g canned chickpeas, drained and rinsed
1 cup froxen peas, thawed 1 tomato, diced
3 tbsp chopped fresh cilantro
Salt and pepper
4 tbsp tomato chutney
4 tbsp plain yogurt
Preheat the broiler to hot. Heat the oil in a 12-inch/30 cm non-stick skillet over low heat and cook the onion for a few minutes, or until soft but not brown. Add the fennel seeds and red pepper flakes and cook for an additional 1 minute, then 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 yogurt on the side.