Chickpea Frittata with Sage & Rosemary (Vegan)

Happy November everyone! The past month has been a strange few weeks full of contradictions - sweet waves of happiness met with a lot of uncertainty. But as always, there's been lessons to take from it all. Luckily, we've had a lot of time recently to work on new recipes and be creative. The best way to spend our time, without any doubt! 

This vegan frittata is our go-to lunch at the moment... but we've also eaten it for breakfast, dinner and an occasional afternoon snack. Don't judge, it's just really tasty! And it's incredible paired with our za'atar spice mix on top. 

Vegan Chickpea Frittata

We were slightly apprehensive about making a vegan 'omelette' or 'frittata' type dish - I've got to admit I had some doubts about it. But I was completely wrong - the texture and flavours ended up being so delicious! We've tried a few different combinations of ingredients - including a masala version or a simple basil one. But this is definitely our favourite - the sage and rosemary give it such an incredible flavour!

We've kept our ingredients simple, but this would also be great with some different vegetables. I'm thinking spinach, peppers, mushrooms or kale. Let us know if you try any different flavour combinations in the comments below! You should be able to find chickpea flour in any asian supermarket or health shop ... we've found it in the world foods aisle at most supermarkets too. And it's normally really affordable - which is always a bonus! 

Vegan Chickpea Frittata

Ingredients
2 cups of finely ground chickpea flour (May be packaged as besan or gram flour)
2 medium onions, sliced
3 cloves of garlic, finely chopped
1 and 1/2 cups of water
12 sage leaves
2 medium sprigs of rosemary
1 teaspoon of paprika
1 teaspoon of sumac
1/2 teaspoon of salt
2 tablespoon of good quality oil (for frying)

Method
1) In a saucepan, fry the onions in the oil until golden. Add the garlic, rosemary + sage and fry for 2-3 more minutes. Turn off the heat and put aside. 
2)In a bowl, whisk together the chickpea flour, paprika, salt, sumac & water to form the batter. Try to break up any lumps. 
3)Add your onion mixture from the pan into your mixing bowl. Mix thoroughly. 
4) Heat a small amount of oil in a frying pan that has a lid. Add your mixture to the pan and cook on a medium heat with the lid on. Cook for roughly 10 minutes until the batter has just set on top. 
5) Using a spatula or a plate, flip your frittata and cook for another 5 minutes. It should be golden in colour once ready. 
6) Sprinkle with extra seasoning or spices and serve! The flavours of za'atar go perfectly with this. Click here for our recipe. 

Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata

What's your go-to lunch at the moment?
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