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

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