Vegan Potato Frittata with Chickpea Flour (No Tofu)

Ingredients

• 1 + 1/2 cups potatoes (cubed)
• 1/2 cup carrots (thinly sliced)
• 1 cup zucchini (cubed)
• 1 cup red pepper (thinly sliced)
• 2 garlic cloves (minced)
• 1 onion (finely diced)
• 4-5 cherry tomatoes (thinly sliced)
• 1 cup + 1 tablespoon chickpea flour
• 2 tablespoons olive oil (extra virgin)
• 1 cup water
• 3/4-1 teaspoon kala namak salt (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Preheat oven to 350°F / 180°C and lightly grease a 10-inch (25 cm) round baking pan.

2. 2

   Sauté veggies: Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, red pepper, and garlic. Reduce to medium and cook 5 minutes. Add potatoes and zucchini, sauté another 5 minutes until veggies are soft and fragrant. Season with salt, black pepper, turmeric, and cumin, stirring often.

3. 3

   Mix chickpea batter: In a medium bowl, whisk chickpea flour and water until smooth. Combine with cooked vegetables.

4. 4

   Bake frittata: Pour mixture into prepared pan and top with cherry tomato slices. Bake 30 minutes or until golden, firm, and a toothpick comes out clean.

5. 5

   Cool & serve: Let frittata rest 10 minutes before slicing. Serve warm or chilled.