Prep time 10 minutes
Cook time 1 hour 5 minutes
Total time 1 hour 15 minutes
Frittata is the epitome of an Easter dinner for many families worldwide! This plant-based version is oh-so delicious and succulent!
2 tablespoons olive oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 medium-sized bell peppers, deveined and sliced
1 pound waxy potatoes, thinly sliced
1/4 cup vegetable broth
1 ¼ cups besan (chickpea flour)
1/2 teaspoon baking soda
1 ¼ cups water
Kosher salt and freshly ground black pepper, to taste
1/3 teaspoon turmeric powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon ground bay leaf
In an oven-proof skillet, heat the olive oil over medium-high heat. Now, sauté the shallots, garlic, peppers, and potatoes.
Turn the heat to low and add in the vegetable broth. Continue sautéing for approximately 18 minutes until the potatoes are fork-tender.
In the meantime, whisk the chickpea flour, baking soda, and water until well combined. Add in the salt and black pepper to taste.
Once the sautéed mixture is completely cooked, add in the chickpea mixture. Stir in the turmeric powder, basil, cumin, and ground bay leaf. Stir gently to combine.
Then, preheat your oven to 190 C (370 degrees F).
Bake your frittata for approximately 45 minutes, until a tester (toothpick or fork) inserted in the center comes out dry and almost clean but top is golden-brown.
For a better presentation, you can brush some extra olive oil on the top of your frittata while it is still hot. Let it rest for about 10 minutes before slicing and serving.
Slice into wedges and serve warm, topped with some chopped chives or sliced avocado. You can also serve this frittata with marinara sauce on the side.
Store leftovers in your refrigerator for up to 3 days. Bon appétit!
Besan, chickpea flour, gram flour, or Bengal gram is a staple ingredient in the cuisine of the Indian subcontinent. This gluten-free flour is actually made from dry chickpeas. If you do not want to spend your money on organic flours from the store, you can make your own chickpea flour in no time! In addition, freshly milled flour always tastes better than a store-bought. How to make chickpea flour? Simply use dry chickpeas to make the flour or roast them lightly, and then, cool them before grinding. You will need a high-speed blender or an old-fashioned grain mill. Just read the manufacturer’s instructions for the appliance you use.
You can use kala namak (Indian sulfur black salt) for a richer flavor. Kala namak is commonly used in India and other Asian countries; it contains trace impurities of sulfates and some other minerals which all contribute to the specific smell and taste. It will bring that eggy flavor to your frittata; you just won’t believe your mouth! Kala namak is perfect for those who are missing the taste of eggs or just want a hearty and satisfying meal. The taste is really strong so only 1/4 teaspoon of kala namak in this recipe is fair enough.
(Amount Per Serving)
Total Carbohydrates 47.8g
Total Fat 9.1g
Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.
She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.