Chickpea Flour Frittata with Spinach and Sun-Dried Tomatoes

This vegan chickpea flour frittata is a delightful twist on a traditional Italian dish, combining the earthy flavor of chickpeas with fresh spinach and tangy sun-dried tomatoes. It's packed with protein and fiber, making it a nutritious choice for breakfast, brunch, or a light lunch. The frittata is baked to perfection, resulting in a fluffy texture that will satisfy both vegans and non-vegans alike.

Ingredients:

• 1 cup chickpea flour
• 1 1/4 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, chopped
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• Fresh herbs (like basil or parsley) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together chickpea flour, water, turmeric, baking powder, salt, and black pepper until smooth.
3. In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
4. Stir in chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted.
5. Combine the sautéed vegetables with the chickpea flour mixture. Add nutritional yeast for a cheesy flavor.
6. Pour the mixture into a greased baking dish or cast-iron skillet.
7. Bake in the preheated oven for 25-30 minutes, or until the top is firm and golden.
8. Allow to cool slightly before slicing. Garnish with fresh herbs before serving.