Chickpea Frittata with Roasted Red Pepper Sauce
Chickpea Frittata with Roasted Red Pepper Sauce- an eggless frittata made from vegetables and garbanzo bean flour. Perfect for healthy breakfasts, brunch or dinner! (vegan + gluten-free)
Thank you guys so much for sending Coco your well wishes on Friday. We received the results of her blood work and it looks like she has pancreatitis, which honestly is music to my ears.
Obviously I would like for her to be 100% healthy but given the fact that she’s 13-years-old, my mind immediately jumped to the worst case scenario. Hearing that it’s something that’s treatable is beyond relieving. Now we just have to put her on a low-fat diet and hope that does the trick!
But enough about my old pup, let’s talk about this amazing chickpea frittata. I know the word frittata might lead you to believe there are eggs in this, but nope- it’s entirely egg-free, vegan, and gluten-free!
Instead of eggs, we’re using chickpea flour (or garbanzo bean flour) which, surprisingly, gives it a similar texture and flavor.
I got the idea for this recipe from this incredible plant-based restaurant in the Marina District called Seed + Salt. It’s one of those places that takes me a good 20 minutes just to decide what I want because everything looks SO good.
Eventually I landed on the Cobb Salad with smoky eggplant bacon, chickpea frittata, and house made ranch. You guys, it was even better than it sounds.
I was blown away by how amazing everything was and left with a hankering to recreate their delicious chickpea frittata. So naturally, I did what any other sane food blogger would do and called them to ask for the ingredients. In case I might be allergic to something I ate. ;)
As it turns out, the ingredient list is super simple: chickpea flour, water, and oil cooked with fresh seasonal vegetables. I had to make it a few times to get the ratio of flour to water and oil right, but it turned out just as I had hoped.
I served it with an easy roasted red pepper sauce to add a little color and flavor, and the result is perfect for brunch or dinner. It also reheats really well so it makes great leftovers if you aren’t feeding a large crowd.
I hope you guys get a chance to try this one! Please let me know if you do by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth :)
Chickpea Frittata with Roasted Red Pepper Sauce
Yield: 10 pieces
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
For the Frittata
- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
- 3 cups finely chopped kale (approx. 1 small bunch)
- 1/2 cup finely chopped carrots (approx. 2 large carrots)
- 1/2 cup chopped green onions (approx. 1 small bunch)
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups garbanzo bean flour (I love Bob’s Red Mill)
- 2 and 1/2 cups water
For the Roasted Red Pepper Sauce
- 12 ounces roasted red peppers, drained
- 1 tablespoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- Preheat the oven to 400°F. In a 10-inch skillet, warm two tablespoons olive oil over medium heat. Add the chopped carrot and green onion then cook for 2 minutes. Add the garlic and the kale and continue to cook for another 5-6 minutes, until the kale begins to wilt. Allow to sit over medium heat while you prepare the batter.
- In a large bowl, combine 2 cups garbanzo bean flour, 1 teaspoon salt, 1/4 teaspoon pepper, 2 and 1/2 cups water, and the remaining 1/4 cup olive oil then whisk until smooth.
- Pour the mixture into the skillet and allow to cook for 5-7 minutes, until the edges begin to firm. Transfer the skillet to the oven and cook for 25-30 minutes, or until the top appears firm. Set the oven to broil and cook for 5 more minutes, until light golden brown on top. Remove from oven and allow to cool for at least 10 minutes. It’s important to let it cool for proper texture. If it seems too wet inside, let it cool all the way then reheat it in the oven or in the microwave (using a microwave safe dish) when ready to eat.
- Meanwhile make the red pepper sauce by combining the roasted red peppers, 1 tablespoon dried oregano, 1/4 cup olive oil and 1 garlic clove in a food processor or a blender. Blend until smooth.
- Serve chickpea frittata warm with pepper sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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