Versatile, nutritious and filling, frittatas have long been a favourite of Vancouver-based registered dietician and cookbook author Desiree Nielsen. “For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge,” Nielsen explains in her new cookbook, Plant Magic: A Celebration of Plant-Based Cooking for Everyone. “After experimenting with a bunch of variations, this simple chickpea flour-based version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.”
Chickpea Frittata
Ingredients
Chickpea Frittata
- 2 cups chickpea flour
- 1½ cups water
- 3 tbsp avocado oil divided
- 1½ tsp salt
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- ¼ tsp baking powder
- 2 cups bite-size broccoli florets
- 1 small shallot finely chopped
- 1 cup frozen peas
- ½ tsp sweet paprika
- ¼ tsp ground coriander
- ⅛ tsp salt
- freshly cracked black pepper
- ¼ cup vegan feta or Parmesan cheese optional
Herby Salad
- 4 cups lightly packed arugula
- 1 cup mixed fresh herbs basil mint, dill, parsley, thinly sliced
- 1 tsp freshly squeezed lemon juice
- 1 tsp avocado or extra-virgin olive oil
- flaky sea salt
Instructions
- Make the chickpea frittata: Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the chickpea flour, water, 1 tbsp of the avocado oil, salt, garlic powder, turmeric, coriander and baking powder. Set aside to let the flour hydrate while you cook the veggies.
- Heat 1 tbsp of the avocado oil in a heat-resistant medium nonstick skillet over medium heat. Add the broccoli, shallot and peas and cook, stirring occasionally, until the broccoli is bright green and the shallot is soft and translucent, 5 to 7 minutes. Add the sweet paprika, coriander, salt and pepper to taste, and stir. Remove from the heat and let cool for 1 minute. Add the vegetable mixture to the chickpea batter. Sprinkle in the cheese (if using) and stir to combine, ensuring that the vegetables are evenly coated with batter. Wipe the pan.
- In the same pan, heat the remaining 1 tbsp avocado oil over medium heat. Pour in the frittata mixture and tilt or swirl the pan to evenly distribute the vegetables. Transfer to the oven and bake until the frittata is dry to the touch on top and starting to crack around the edges, 25 to 30 minutes. The frittata won’t brown. Remove from the oven and let sit for 10 minutes.
- Meanwhile, in a medium bowl, toss together the arugula and fresh herbs with the lemon juice and avocado oil. Season with flaky sea salt to taste
- To serve, cut the frittata into wedges and transfer to plates. Top the frittata with some herby salad. Store the frittata, without the salad, in an airtight container in the fridge for up to 3 days. It makes an excellent sandwich filling.
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