Sunday, April 7, 2013

Chickpea Flour Fritatta

Though all at once can't not
Eat when I cut sliver out for each,
Yet I can make my breakfast up, that all
From me do baked receive the flour of dal,
That some do call besan. What say you to't?
~ Coriolanus, 2.1.144-48 (well, sort of; if there's a more enjoyable way to adapt Shakespeare than making it fit recipe descriptions, I don't know what it is)

I've posted a few tofu-based frittata recipes in the past, but what makes this one a little different is the inclusion of chickpea flour - also known as gram or garbanzo flour, besan, or (as I like to call it) magical fairy pixie dust. Call it what you'd like, but if you haven't ever cooked with it, you're missing a treat: not only is it a great coating for fried or baked foods, it's the perfect base for savory pancake type things, makes your French toast crispy, and is a better all-purpose thickener than regular flour. It also adds body to dishes like omelets, crepes, and - yes! - frittatas ("frittati"?) than can be fiddly in terms of texture/structural integrity. The addition of chickpea flour in this recipe makes for a light, airy breakfast/brunch dish that slices beautifully and takes much less time to set up than its besan-free counterparts. I've listed the vegetables that happened to be on hand the last time I made this, but you should obviously feel free to use whatever you like, within reason (for instance, a whole artichoke might not be the best idea). Serve alongside some roasted potatoes, a little hot sauce and/or ketchup, and a mimosa or Bloody Mary, and you should be ready to face the world - or not, as you like it.

Chickpea Flour Frittata

The Batter
~ 1 11.5 package silken tofu (I used TJ's)
~ 1 cup chickpea flour
~ 1/2 cup nutritional yeast
~ 1 tbsp. cornstarch
~ 1 tsp. each: salt, dill, smoked paprika, garlic powder, onion powder, dry mustard
~ 1/2 tsp. each: turmeric, white pepper
~ 1/2 cup water
~ 1/2 cup fresh, chopped parsley
~ 1-2 tsp. hot sauce (I'm currently obsessed with Frank's)

The Veggies
~ 1 tbsp. olive (or other) oil
~ 1 10 oz, package mushrooms, sliced
~ 1 red bell pepper, diced
~ 2 cups fresh baby spinach, chopped
~ 6-8 scallions, chopped


~ Preheat the oven to 400 degrees fahrenheit, and coat a quiche pan or deep pie dish with cooking spray.
~ To make the batter, combine all ingredients in a blender or food processor and blend until smooth. Set aside.
~ Saute the mushrooms in the olive oil over medium-high heat for a few minutes, until they begin to brown. (Pro tip: don't stir them around - just let them sit there for a few minutes and then turn them once!)
~ Add the bell pepper and cook another few minutes, until it gets a teensy bit charred.
~ Stir in the spinach and scallions and cook just long enough for the spinach to wilt.
~ Remove from heat and transfer the cooked vegetables to your oiled baking dish. Pour the batter over the top and smooth with a spatula; a little sprinkle of paprika looks pretty.
~ Bake uncovered at 400 degrees for about 30-35 minutes, or until the batter is completely set and pulling away from the sides of the pan ever so slightly. (Ovens vary wildly, so you should check on it periodically!) Allow to cool for about five minutes before slicing and serving - ideally with a side of roasted potatoes, hot sauce, and a Bloody Mary.

1 comment:

  1. Yum, will have to try this soon!