Chickpea Frittata with Sweet Potato and Kale

Chickpea Frittata with Sweet Potato and Kale

 

Do you like frittatas?  Here's a healthier version that won't raise your cholesterol levels.

INGREDIENTS
2-1/2 cups water
1-1/4 cups chickpea flour
1 teaspoon smoked paprika
1 teaspoon fine sea salt
3/4 teaspoon garlic powder
3 tablespoons olive oil divided
2-1/2 cups peeled, chopped small {or grated} sweet potato
1 medium onion chopped
4 cups chopped kale

INGREDIENTS
2-1/2 cups water
1-1/4 cups chickpea flour
1 teaspoon smoked paprika
1 teaspoon fine sea salt
3/4 teaspoon garlic powder
3 tablespoons olive oil divided
2-1/2 cups peeled, chopped small {or grated} sweet potato
1 medium onion chopped
4 cups chopped kale

PREPARATION
Pre-heat oven to 375°F. In a medium bowl, whisk together the water, chickpea flour, paprika, salt, and garlic powder. Let stand while preparing filling.
In a 9-inch cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sweet potato and onion. Cook and stir for 8-10 minutes until vegetables are softened. Reduce heat to medium and add the kale; cook and stir for 2-3 minutes until kale is wilted.
Remove skillet from heat and pour in the chickpea flour batter. Bake in the preheated oven for 45-50 minutes until set at the center and edges are beginning to brown.
Transfer to a wire rack and cool at least 30 minutes before cutting and serving. Serve warm. room temperature or chilled


Pre-heat oven to 375°F. In a medium bowl, whisk together the water, chickpea flour, paprika, salt, and garlic powder. Let stand while preparing filling.
In a 9-inch cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sweet potato and onion. Cook and stir for 8-10 minutes until vegetables are softened. Reduce heat to medium and add the kale; cook and stir for 2-3 minutes until kale is wilted.
Remove skillet from heat and pour in the chickpea flour batter. Bake in the preheated oven for 45-50 minutes until set at the center and edges are beginning to brown.
Transfer to a wire rack and cool at least 30 minutes before cutting and serving. Serve warm. room temperature or chilled

Related Articles

More From Recipes

Pasta E Fagiole Soup

“Pasta e fagioli” or “pasta and beans,” is robust and filling, perfect for a cold winter day.
Pasta E Fagiole Soup

Couscous Salad

Eating healthy can be easy and fast with this recipe! Enjoy it as a salad or make it fancy as a…
Couscous Salad

Israeli Falafel

There is nothing like an Israeli Falafel while visiting Israel, but now you can make it at home…
Israeli Falafel

Faster No Knead Bread

For home-made bread lovers: The Jenny Can Cook channel demonstrates from start to finish a…
Faster No Knead Bread

Mushroom Leek Strudel

A hearty mushroom reduction wrapped in flaky dough...YUM! To simplify your shabbos prep you can…
Mushroom Leek Strudel

Publish the Menu module to "offcanvas" position. Here you can publish other modules as well.
Learn More.


donation