Chickpea and Spinach Frittata

Ingredients

• 1 cup chickpea flour
• 2 cups fresh spinach
• 1 cup nut milk
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon turmeric
• 1 teaspoon black salt
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• 1 teaspoon black pepper
• 1 medium red bell pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large mixing bowl, combine 1 cup of chickpea flour, 1 teaspoon of turmeric, 1 teaspoon of black salt, and 1 teaspoon of black pepper.

3. 3

   Gradually whisk in 1 cup of nut milk until the mixture is smooth and well combined.

4. 4

   Chop 1 medium onion, 2 cloves of garlic, and 1 medium red bell pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat.

5. 5

   Add the chopped onion, garlic, and red bell pepper to the skillet. Sauté for about 5 minutes until the onion is translucent.

6. 6

   Add 2 cups of fresh spinach to the skillet and cook for an additional 2-3 minutes until wilted.

7. 7

   Remove the skillet from heat and mix the sautéed vegetables into the chickpea batter. Stir in 2 tablespoons of nutritional yeast and 2 tablespoons of chopped fresh parsley.

8. 8

   Pour the mixture into a greased 9-inch pie dish or oven-safe skillet.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the frittata is firm and golden brown on top.

10. 10

    Allow the frittata to cool for a few minutes before slicing. Serve warm, garnished with additional parsley if desired.