Chickpea Frittata with Sun-Dried Tomatoes and Spinach
A golden, savory chickpea frittata loaded with sun-dried tomatoes and spinach. Soy-free, gluten-free, easy and endlessly adaptable. The perfect vegan brunch dish.
Ingredients
- 3 tablespoons olive oil divided
- 1 large onion diced
- 3/4 teaspoon salt plus more for sautéing
- 2 cloves garlic minced
- 6 cups fresh spinach leaves
- 1/2 cup sun-dried tomatoes in oil chopped
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 2 cups chickpea flour
Instructions
- Preheat oven to 350 F. Lightly grease a 10 by 10 inch casserole dish.
- Preheat a large pan over medium heat. Sauté the onion in 1 tablespoon of olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic and sauté another minute. Add the spinach and cook just until wilted. Stir in the sun-dried tomatoes, 3/4 teaspoon salt, and turmeric and turn off the heat.
- Add the vegetable broth and remaining 2 tablespoons of olive oil. Slowly sprinkle in the chickpea flour, stirring constantly, until the flour is all absorbed and a thick batter forms.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Bake for 25 to 28 minutes, until golden and firm on top but slightly jiggly in the middle. Let cool slightly, slice, and serve.
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