For the batter
- 2 cups chickpea ﬂour 3 tablespoons olive oil, plus more for the pan
- 1/2 teaspoon baking powder
- 1 teaspoon ground turmeric (optional)
- 1 tablespoon ﬁnely chopped fresh rosemary or parsley
- 1 teaspoon salt
- Pinch of pepper
- 2 1/2 cups water, preferably sparkling water
- 1 medium red onion, finely sliced
- Fresh Porcini mushrooms grilled or sautéed
- Caramelized onions
- A drizzle of truffle oil
- Finely chopped fresh parsley
1. Make the batter: Place the chickpea flour in a medium bowl with 1 tablespoon of the olive oil, the baking powder, turmeric (if using), rosemary, 1/2 teaspoon of the salt, and the pepper. Whisk the ingredients together. Slowly add the water while continuing to whisk, until the mixture turns into a smooth, thickish batter. Cover and let the batter rest in the fridge for at least 30 minutes. The batter can also be prepared the night before.
2. In the meantime, heat the remaining 2 tablespoons olive oil in a 9-inch nonstick pan over medium-low heat. Add the onion and sauté for about 10 minutes, stirring every 2 minutes, until the onion is translucent. Add the remaining 1/2 teaspoon salt, stir well, and cook the mixture for 10 to 15 minutes more, until golden. If the onions start to stick, add a small splash of water.
3. When ready, cook the frittata: You can cook it on the stovetop or in the oven. You need to use more oil when you bake it in the oven, but it gives the frittata a delicious crispy crust and an almost creamy interior. Both ways of cooking this chickpea delicacy are delicious!
Reprinted from Naturally Vegetarian by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Valentina Solfrini.