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Chickpea Frittata with Tomatoes and Kale

Time 1 hour 45 minutes, plus overnight chilling
Yields Makes one 9- by 5-inch loaf
Chickpea Frittata With Tomatoes and Kale
(Mariah Tauger / Los Angeles Times)
1

Heat the oven to 350 degrees. Coat a 9- by 5-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment.

2

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the shallots and a pinch of salt and cook, stirring often, until caramelized, 7 to 9 minutes. Raise the heat to medium, then add the kale and a big pinch of salt. Cook, stirring, until wilted, 2 to 3 minutes. Remove from the heat, add the tomatoes and a pinch each of salt and pepper, and fold until evenly mixed. Pour into the prepared loaf pan and spread evenly.

3

Whisk the chickpea flour and 2 ½ teaspoons salt in a large bowl. Add the remaining ½ cup olive oil and whisk to combine. Add 1 ¾ cups water in ¼ cup increments, whisking well after each addition to keep the batter smooth. Slowly pour into the pan over the vegetables. Tap the pan to eliminate air bubbles, then cover the pan tightly with foil.

4

Bake until set, about 1 hour. Uncover and bake until golden brown in spots on top, an additional 15 to 20 minutes. Cool in the pan on a wire rack, then turn out onto a cutting board and discard the parchment. Wrap the loaf in plastic wrap and refrigerate overnight to set.

5

When ready to eat, unwrap the loaf and cut as many 1-inch-thick slices as you’d like to serve. Heat a layer of olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers, add the slices, spacing them apart. Cook, turning once, until browned and crisp on both sides, about 5 minutes. Serve hot.

Make Ahead:
The baked loaf can be refrigerated for up to 3 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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