Chickpea Frittata with Nettle and Spring Onion
Chickpea Frittata with Nettle and Spring Onion is a Nourishing, Seasonal Dish with Wild Greens and Plant-Based Power. My celebration of spring: simple, hearty, and deeply satisfying.
Ingredients
For the Batter:
- ½ cup chickpea flour
- ⅔ cup water
- ½ tsp turmeric
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper
Vegetables:
- 1 small onion diced
- 2-3 cloves garlic minced
- 1-2 cups blanched nettles chopped (see prep above)
- 2-3 spring onions chopped
- 2-3 tbsp olive oil for frying
Instructions
- Make the batter. In a mixing bowl, whisk together the chickpea flour, turmeric, salt, and pepper. Slowly add water while whisking until you have a smooth, pourable batter (like pancake batter). Let this sit while you prepare the vegetables—this helps the flour hydrate and gives you a silkier texture.
- In a medium non-stick or cast iron frying pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, until softened and translucent. Add the garlic and cook for another minute.
- To the batter stir in the sautéed onion and garlic, add chopped blanched nettle and spring onions. Mix well. Wipe out the pan, where the onions and garlic was cooking and add another 1–2 tablespoons of olive oil. Heat over medium heat, then pour in the batter. Use a spatula to spread it evenly.
- Cover the pan with a lid and let cook gently for 5-7 minutes. The top should look set and the bottom golden brown. If you’re confident, you can carefully flip the frittata (use a plate to help) and cook the other side for another 5 minutes. If not, you can finish it under a grill or broiler for 2–3 minutes to firm up the top.
- Let the frittata rest for a few minutes before slicing into wedges. Serve warm, at room temperature, or even chilled from the fridge.