eggless frittata

Ingredients
200g Chana Dahl (split chickpeas) soaked overnight in water
2-3 cloves garlic
Seasoning of choice – I put about tsp each mixed herbs, cumin, paprika and pinch white pepper
2 tsp oil
1 small onion diced
1.5 handfuls spinach
1 tsp baking powder
Juice half a lemon
Need a good non-stick pan.
Method
* Drain and rinse the soaked Chana Dahl then add 200mls fresh water, garlic cloves, seasoning, baking powder, lemon juice and blend smooth. This is the batter for the frittata.
* In good non-stick pan add 1tsp oil and saute onion and spinach. * When onion and spinach mix is cooked add the batter and mix through then leave to cook. Cook on low-medium heat until fairly set through. I then use a plate to flip over and cook other side with another 1 tsp oil added to pan. Or if not confident in flipping the frittata, just cook at the beginning with 2 tsp oil and use the grill to cook the top.
Tastes the best when eaten fresh but that’s with everything. Still fine up to 4 days in the fridge. Can eat leftovers cold or use the microwave to warm up.