Chickpea Frittata with tomatoes, goat cheese and olives
I can’t remember how I happened on this recipe, but I found not only the chickpea frittata that was my breakfast this morning, but also recipes for chickpea flatbread – a soft flatbread.
By different names, these are sold fresh off or out of cast iron in at least Italy and France. There is a bit of variation in seasoning and how they are served and what they are called.
I am not found of the bean flours in gluten free baking mixes – they seem to impart an odd flavor to baked goods. But I love all kinds of beans, chickpea in particular so when I saw this recipe with only chickpea flour, I was gung-ho to try it. Since this is savory, a bean taste would be ok…but it did not taste “beany” to me.
Just out of the oven.
No egg or dairy in the recipe: chickpea flour, olive oil, salt, seasonings and water. But it bakes up with a custard-like consistency. I added cumin, black pepper and a bit of italian seasoning to my mix….
And topped with fresh tomatoes, goat cheese and kalamata olives. I liked!
The link to the recipe I started with: My Recession Kitchen’s Tuscan Chickpea Frittata
Kalyn’s Kitchen recipe for Socca has more info as well as a flatbread variation…my next try.