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Vegan Chickpea Frittata with Caramelized Onion and Arugula

Vegan Chickpea Frittata

This chickpea frittata with caramelized onion, potato, leek, and arugula is a fantastic vegan gluten-free dinner that is really tasty and looks gorgeous.

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

  • 3/4  cup  chickpea flour
  • 1 cup filtered water
  • 3 medium potatoes 
  • 1/2 cup firm tofu
  • 2 tablespoons nutritional yeast, plus more to taste
  • 1 1/2 teaspoons  Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons grapeseed oil
  • 1 tablespoon minced garlic (3 cloves)
  • 1 medium yellow onion, diced
  • 1 medium leek, washed, and sliced (white parts only)
  • 1/4  cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped green onion (white and green parts)
  • 1 cup arugula, to serve
  • 1 medium avocado, peeled, pitted, and sliced, to serve

Instructions

  1. In a bowl, mix the chickpea flour with the water, and set aside for about 30 minutes (or overnight) in the refrigerator.
  2. In a saucepan filled with water, boil the potatoes until just tender to par-boil them. Set them aside to cool, then cut them into thin even slices. 
  3. When ready to make the frittata, preheat the oven to 350°F (180°C). 
  4. Pour the chickpea mixture, tofu, nutritional yeast, salt, pepper, and cayenne pepper into a food processor fitted with the s blade, and process until a smooth batter forms. Set aside.
  5. Wash the leeks, and then slice into rounds. 
  6. In a large cast-iron oven-proof skillet, heat the oil over medium-low heat, and sauté the onions for about 10 minutes, until golden. Add the sliced potato and the leeks, and cook for about 5 minutes until softened. Pour the chickpea batter into the pan, and stir lightly until the veggies are evenly distributed. 
  7. Place the skillet in the oven, and bake for 25 to 35 minutes, or until the top is set. Top the frittata with the parsley and green onions. 
  8. Serve hot, with arugula and avocado on the side.

Recipe Notes

Recipe from Cut The Sugar by Ella Leché published by Andrews McMeel. 
Photo by Trent Lanz; styling by Alicia Buszczak