Stovetop Chickpea Frittata

Method

1. 1 In a bowl, whisk chickpea flour with lukewarm stock until smooth. Add 1 tablespoon of olive oil, a pinch of salt and pepper, and set aside.
2. 2 Heat a glug of olive oil in a large non-stick or cast-iron skillet (26 cm / 10-inch) over low–medium heat. Sauté leek and garlic for 5–6 minutes until soft.
3. 3 Add bell pepper, sundried tomatoes, and spinach. Cook for 2–3 minutes, until spinach wilts.
4. 4 Lower the heat slightly. Pour in the chickpea batter, spreading it evenly over the pan. Top with sliced salad tomatoes and plant-based parmesan if using.
5. 5 Cover with a lid and cook on low heat for 15–18 minutes, or until set and golden on the bottom. Avoid stirring.
6. 6 Once firm enough, gently turn the frittata using a wide spatula and cook for another 2–3 minutes to lightly brown the other side.
7. 7 Let cool for a few minutes before slicing into wedges. Serve warm or at room temperature.