Chickpea Flour Frittata
A flavorful egg-free frittata made with chickpea flour and seasonal vegetables. Light yet satisfying, this plant-based version delivers a soft texture and rich taste, perfect for a healthy meal or quick lunch.
Ingredients
- 170 g chickpea flour
- 180 g water
- 180 g light beer
- 10 g extra virgin olive oil
- 3 g sweet paprika
- Salt to taste
- Black pepper to taste
- 160 g red peppers
- 500 g asparagus (about 350 g cleaned)
- 180 g leek
- 3 sprigs thyme
- Extra virgin olive oil as needed
- Salt to taste
- Black pepper to taste
How to Make It
- Clean the asparagus, remove woody ends and peel outer layer
- Slice into rounds about 1 cm thick
- Wash and slice the leek into rounds
- Clean the red pepper, remove seeds and slice into strips
- Heat a drizzle of olive oil in a 24 cm pan
- Add asparagus, peppers, and leek
- Season with thyme, salt, and pepper
- Cook over medium-high heat for about 10 minutes
- In a bowl combine chickpea flour, paprika, and salt
- Gradually pour in water and beer while whisking
- Mix until smooth with no lumps
- Add olive oil and mix well
- Pour the batter into the pan with vegetables
- Stir briefly to combine
- Cover with a lid and cook over medium heat for 5 to 6 minutes
- Remove the lid and place a plate over the pan
- Flip the frittata and return it to the pan
- Cook the other side for about 5 minutes with the lid
- Remove the lid and continue cooking for another 10 minutes
- Turn once more halfway through for even cooking
- Let rest for 5 minutes before serving
Tips
- Use sparkling water instead of beer if preferred
- Adjust vegetables based on season
- Whisk batter well to avoid lumps
- Cook slowly to ensure even texture
Storage
- Keeps refrigerated for 2 to 3 days
- Can be frozen in portions after cooking