This is a perfect quick and nourishing lunch or dinner for busy weekdays. It’s a hybrid of an Italian farinata and Spanish frittata, so feel free to swap and add any veggies to your liking. It’s so tasty and packed with filling plant-protein, you won’t miss the eggs, I promise!
Serves four.
Ingredients: (preferably organic)
- 2 cups chickpea flour
- 1.5 cups water
- 2 medium potatoes, cooked, peeled & diced
- 2 spring onions, diced
- 1 red pepper, diced
- 1 cup peas (fresh or frozen)
- a splash of olive oil
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200 degrees.
02. Add the spring onion, pepper & peas to an oven-safe frying pan with a splash of water, cover and cook until tender.
03. Make the chickpea batter: in a bowl, combine chickpea flour and water and whisk until creamy, adding more water as needed and season with salt.
04. Add a splash of olive oil to the spring onion, peppers & peas, mix in the potatoes and season with a little bit of salt. Pour in the batter and make sure the veggies are well covered.
05. Pop the frittata in the oven and bake for 20-25 minutes until firm.
06. Serve alongside greens for a healthy and nourishing meal.
