Description
A chickpea batter is baked with a filling of steamed purple potatoes and scallions in this vegan and gluten free chickpea frittata. Each slice is topped with a Thai basil sunflower aioli and microgreens for a filling breakfast, brunch, or main dish.
Ingredients
for the sunflower aioli:
- 3/4 cup sunflower seeds, soaked overnight then rinsed and drained
- 1 small bunch of Thai basil, leaves only
- 1/4 to 1/2 cup of water
- 1/4 cup extra virgin olive oil
- juice of 1 large lemon
- 1 tbsp mellow miso
- 1/2 tsp sea salt
- 1 large garlic clove
for the chickpea frittata:
- 3 cups diced purple potatoes, steamed until just tender
- 1 bunch of green onions, sliced
- 6 tbsp melted coconut oil, plus more to grease the skillet
- 2 cups garbanzo flour
- 2 1/4 cups water
- heaped tsp of sea salt
- black pepper to taste
- 1/2 tsp garlic powder
- 1/4 cup of nutritional yeast
- zest of 1 lemon (you can save the zest from the lemon you use for the aioli)
- microgreens to serve, optional
Instructions
Make the aioli first: drain and rinse the sunflower seeds off then add them to a high speed blender along with 1/4 cup of water and all of the remaining ingredients. Blend until smooth. Add more water as is necessary to get to the thickness you want. Set the aioli aside.
Preheat your oven to 400 degrees. Grease an oven proof skillet well with coconut oil. Place the purple potatoes into the skillet in an even layer. In a large bowl, mix together all of the remaining ingredients (except for the microgreens) until smooth, then pour the batter over the purple potatoes. Bake the frittata in the preheated oven for 30-35 minutes until the edges are golden and the frittata is firm. If you want a toastier top, you can let the frittata sit under the broiler for a minute or two. Once you remove the frittata from the oven, allow it to cool for at least 20 minutes before cutting into it.
Serve the frittata with a dollop of the aioli and some microgreens.
Makes 8-10 servings.
Notes
- Regular basil can be used in place of the Thai basil.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: main