Chickpea Flour Omelette

Name: Chickpea Flour Omelette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Chickpea flour 1 cup; Water ¾ cup; Blond beer ¾ cup; Extra virgin olive oil 0.8 tbsp; Sweet Paprika ¾ tsp; Fine salt to taste; Black pepper to taste; Red peppers 5.5 oz; Asparagus 1.1 lbs; Leeks 6.3 oz; Thyme 3 sprigs; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

it fr es de br

170

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 170
Carbohydrates g 20.3
of which sugars g 6
Protein g 8.8
Fats g 5
of which saturated fat g 0.71
Fiber g 6.3
Sodium mg 335

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 6
Cost: Low

PRESENTATION

If you're craving something different from your typical Italian dish, the chickpea flour frittata is your go-to. Really, it's so so good. This vegan version skips the eggs entirely and uses a batter made from chickpea flour, water, and a splash of beer. It's perfect for anyone exploring a plant-based diet, delivering that tender, satisfying texture of a traditional frittata but without any animal products.

In Italy, this dish is pretty much everywhere. People love tossing in whatever veggies they've got, like peppers, zucchini, or even crispy onions. Keeps it fresh and colorful all year. And the chickpea flour? Works wonders. It binds everything together, much like eggs do, while adding a slightly nutty flavor. It pairs beautifully with roasted vegetables and Italian herbs.

You'll see this eggless frittata popping up at brunches or as a quick dinner option across Italy. Seriously, it's not just vegan but also a gluten-free frittata. And so, for those avoiding wheat, it’s great. Compared to the usual egg frittata, this one's a bit more moist and golden at the edges, offering a savory taste that works with all kinds of sides or simple salads.

Thing is, this recipe is super flexible. Really, a standout among chickpea flour recipes that adapts easily. Whether you're in the mood to go heavy on greens, add some spice, or stick with flavors like rosemary, the options are endless.

For anyone looking for new vegan brunch ideas, this Italian-style besan or garbanzo bean flour frittata is something special. And listen, with just a few basic swaps and a touch of creativity, you can transform this dish into something really really unique, celebrating the core of Italian cuisine in a fresh, inclusive way. And can't go wrong with that.

INGREDIENTS

170

Calories per serving

Ingredients (for a 9.5-inch skillet): Chickpea flour 1 cup (170 g); Water ¾ cup (180 g); Blond beer ¾ cup (180 g); Extra virgin olive oil 0.8 tbsp (10 g); Sweet Paprika ¾ tsp (3 g); Fine salt to taste; Black pepper to taste

for the vegetables: Red peppers 5.5 oz (160 g); Asparagus 1.1 lbs (500 g); Leeks 6.3 oz (180 g); Thyme 3 sprigs; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

Preparation

How to prepare Chickpea Flour Omelette

To prepare the chickpea omelette, start with the vegetables. Clean the asparagus, remove the woody part 1, and use a peeler to remove the outermost tough layer 2, resulting in about 12 oz of asparagus. Finally, cut them into slices about 3/8 inch thick 3.

Wash the leek, remove the outer leaves, then slice it into rounds. Wash the bell pepper, cut off the top, split it in half lengthwise, remove the seeds inside 5, and cut it into strips 6.

In a non-stick skillet with high edges, 9.5 inches in diameter, heat a splash of oil and add the asparagus 7, bell peppers 8, and leek 9.

Season with thyme 10, add salt and pepper, and let everything cook for 10 minutes over medium-high heat. Meanwhile, prepare the batter. In a large bowl, pour the chickpea flour, paprika 12,

and salt 13, gradually add the water 14 and beer 15 while stirring with a whisk to prevent lumps from forming.

Also add 2 tsp of olive oil and mix well 16 until a homogeneous mixture is obtained 17. After the 10 minutes of cooking the vegetables, pour the batter directly into the skillet 18.

Stir 19, cover with a lid 20, and cook over medium heat for about 5-6 minutes. After this time, remove the lid 21.

Place a plate on top 22, flip the omelette, then slide it back into the skillet so the uncooked side is in contact with the bottom. Cook the other side for 5 minutes, still over medium heat with the lid on. Remove the lid and continue cooking for another 10 minutes over medium heat, flipping halfway through 23. When the omelette is cooked, let it rest for about 5 minutes before serving 34.