Ingredients:
- For the chickpea base:
- 1 cup chickpea flour (also known as besan or garbanzo bean flour)
- 1/4 teaspoon baking powder
- 1/2 teaspoon turmeric (for color and flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 1/4 cups water (or vegetable broth for more flavor)
- 2 tablespoons olive oil (or any other preferred cooking oil)
- For the veggies:
- 1/2 cup diced red bell pepper
- 1/2 cup chopped spinach or kale (fresh or frozen, thawed)
- 1/4 cup finely chopped red onion
- 1/4 cup grated zucchini (optional, squeezed to remove excess moisture)
- 1/4 cup chopped cherry tomatoes (optional)
- For garnish (optional):
- Fresh herbs like parsley, cilantro, or chives
- Nutritional yeast (for a cheesy flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners.
- Prepare the chickpea batter:
- In a large bowl, whisk together the chickpea flour, baking powder, turmeric, garlic powder, onion powder, salt, and pepper.
- Gradually add the water (or broth) and olive oil, whisking until smooth. The batter should have a thick, pancake-like consistency.
- Prepare the veggies:
- In a separate bowl, mix together the diced red bell pepper, spinach, red onion, zucchini, and cherry tomatoes.
- Combine the veggies with the batter:
- Gently fold the vegetables into the chickpea batter until everything is well combined.
- Fill the muffin tin:
- Spoon the batter into each muffin cup, filling them almost to the top. You can use a spoon or ice cream scooper for easy portioning.
- Bake the frittata muffins:
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are firm and golden on top. You can check for doneness by inserting a toothpick in the center—if it comes out clean, they are ready.
- Cool and serve:
- Let the muffins cool for a few minutes before removing them from the tin.
- Garnish with fresh herbs or a sprinkle of nutritional yeast, if desired.
- Enjoy!
- Serve the muffins warm as a breakfast, snack, or part of a light meal. They can be stored in the refrigerator for up to 3-4 days and can be reheated in the microwave or oven.
These Vegan Chickpea Frittata Muffins are full of flavor, easy to make, and customizable with your favorite vegetables and spices. They also freeze well, making them a great option for meal prep!
