Chickpea Frittata with Roasted purple Pepper Sauce

Chickpea Frittata with Roasted purple Pepper Sauce- an eggless frittata made from vegetables and garbanzo bean flour. best for healthful breakfasts, brunch or dinner!  (vegan + gluten-unfastened)

rather than eggs, we’re the use of chickpea flour (or garbanzo bean flour) which, incredibly, offers it a comparable texture and flavor.

I were given the concept for this recipe from this first rate plant-based totally restaurant inside the Marina District known as Seed + Salt. It’s one of these locations that takes me an excellent 20 mins simply to decide what I need due to the fact the entirety looks SO appropriate.

eventually I landed at the Cobb Salad with smoky eggplant 1st Baron Verulam, chickpea frittata, and house made ranch. You men, it was even higher than it sounds.

I served it with an easy roasted red pepper sauce to feature a touch colour and taste, and the result is best for brunch or dinner. It additionally reheats honestly properly so it makes incredible leftovers in case you aren’t feeding a massive crowd.

INGREDIENTS

For the Frittata :

• 1/2 cup finely chopped carrots (approx. 2 large carrots)
• 1/4 cup + 2 tablespoons extra virgin olive oil, divided
• 1/2 cup chopped green onions (approx. 1 small bunch)
• 3 cups finely chopped kale (approx. 1 small bunch)
• 2 cups garbanzo bean flour (I love Bob’s Red Mill)
• 2 and 1/2 cups water
• 1 teaspoon salt
• 3 garlic cloves, minced
• 1/4 teaspoon pepper

For the Roasted Red Pepper Sauce :

• 2 tablespoons extra virgin olive oil
• 12 ounces roasted red peppers, drained
• 1 garlic clove
• 1 tablespoon dried oregano

INSTRUCTIONS

1. Preheat the oven to four hundred°F. In a 10-inch skillet, heat two tablespoons olive oil over medium warmth. add the chopped carrot and green onion then cook dinner for 2 mins. upload the garlic and the kale and retain to prepare dinner for any other 5-6 minutes, till the kale starts offevolved to wilt. allow to sit down over medium warmth whilst you put together the batter.
2. In a huge bowl, combine 2 cups garbanzo bean flour, 1 teaspoon salt, 1/four teaspoon pepper, 2 and 1/2 cups water, and the last 1/4 cup olive oil then whisk till easy.
3. Pour the mixture into the skillet and allow to cook for 5-7 mins, until the rims start to firm. switch the skillet to the oven and cook dinner for 25-30 minutes, or until the pinnacle appears firm. Set the oven to broil and prepare dinner for five extra minutes, until light golden brown on top. put off from oven and allow to cool for at least 10 mins. It’s vital to allow it cool for correct texture. If it appears too moist inner, allow it cool all of the way then reheat it in the oven or inside the microwave (the use of a microwave safe dish) while prepared to consume.
4. in the meantime make the purple pepper sauce with the aid of combining the roasted crimson peppers, 1 tablespoon dried oregano, 1/four cup olive oil and 1 garlic clove in a food processor or a blender. combo until clean.
5. Serve chickpea frittata warm with pepper sauce. Leftovers can be stored in an hermetic container within the refrigerator for as much as 4 days.