Chickpea Frittata w/ Shiitake Mushrooms and Asparagus

Chay Wike

At the moment, I’m the only one in our commune who doesn’t eat eggs. I’ve been craving a frittata style dish so I decided to experiment with chickpea flour.  Surprisingly, the texture was similar to a traditional frittata and it was delicious.  It’s also very nutritious, filling, and my non vegan family members loved it too. Anything that feeds a crowd works for me. We used shiitake mushrooms, asparagus, garlic, thyme, and nutritional yeast. Any vegetables and herbs you have on hand should work just sauté or roast them first to concentrate flavors and remove excess liquids that may come out during cooking.

Served with a simple side of fresh greens and leftover orange tahini dressing, this was a perfect low stress summer dinner.

Enjoy!

Chay

RECIPE

Chickpea Frittata

Vegan, Gluten Free

Serves 4

  • 8 ounces of shiitake mushrooms

  • 1 lb asparagus

  • 1 3/4 cups garbanzo bean flour

  • 2 cups of water

  • 1/4 cup nutritional yeast

  • 1/4 cup of olive oil + more for sautéing

  • 2 cloves of garlic finely minced

  • 1 tablespoon of fresh minced thyme

  • 1 teaspoon sea salt

  • Fresh ground pepper

Method

Preheat oven to 400 degrees.

Trim asparagus and cut on a diagonal into large pieces. Remove and discard stems from the mushrooms, slice some into pieces and leave a few caps whole. Heat a large cast iron or oven proof skillet on medium heat and add some olive oil. Sauté the vegetables together for a few minutes with a sprinkle of salt and pepper until nicely browned. Add the minced garlic at the end and cook for another few minutes until softened but not burned. Turn off the heat and take a few pieces of the veggies out and set aside to use as a garnish later.

In a large bowl whisk together the garbanzo flour, nutritional yeast, thyme, salt, and fresh pepper. Add the water and olive oil and continue whisking until the mixture is smooth.

Reheat the skillet and pour the mixture over the vegetables. Don’t stir, just allow this to cook and firm up for about 5 minutes. Place the reserved cooked veggie pieces on top to garnish and place the whole skillet in the oven to finish cooking for about 25 minutes. Keep an eye on it and adjust time if necessary.

You can also broil it for a few minutes to brown it more if you like.

Remove from oven, drizzle with olive oil, and serve with a simple side salad.