Vegan Chickpea Frittata | with rice
How many times have you had leftover white rice and not knowing how to reuse it? Now you can be excited every time you have leftover rice because you can prepare this vegan chickpea frittata with rice. For more vegan chickpea flour recipes, also try this one vegan potato omelette, or these vegan chickpea and carrot meatballs or these soft and fluffy vegan crêpes.
Why you'll love this smoked tofu recipe
- Quick: this recipe is quick and requires only a few simple steps.
- Anti-waste: This recipe is perfect for using up leftover ingredients such as plain rice or pasta.
- Protein rich: Chickpeas are a great source of protein for those on a vegan diet. This vegan rice frittata made with chickpea flour is thus rich in protein.
Here are all the ingredients you'll need
- 130 g basmati rice (leftover)
- 90 g chickpea flour
- 1 tsp cornstarch
- 2 teaspoons kala namak
- 240 g(ml) water
- 4 Tablespoons extra virgin olive oil
Preparation (step-by-step)
1. In a bowl, put 90 g chickpea flour, 1 teaspoon cornflour, 2 teaspoons Kala namak salt and mix quickly to remove large lumps
2. Add 240g(ml) water and mix well until there are no more lumps.
3. Heat 4 tablespoons of extra virgin olive oil in a non-stick pan.
4. Meanwhile, add 130g of rice to the chickpea flour batter and mix well.
5. Then add the rice batter to the non-stick pan and cook over high heat for a few minutes.
6. Lower the temperature to medium heat and put the lid on.
7. The pan-fried chickpea flour omelette with rice is ready to be turned when it is no longer liquid on the surface and the underside does not stick to the pan.
8. Then take a large plate and place it upside down on top of the pan, and turn it upside down.
9. Slide the vegan omelette into the pan from the less cooked side and cook without the lid for another 5 minutes.
10. Enjoy the basmati rice omelette hot or cold. Enjoy!
Storage tips
You can store your vegan farifrittata di riso in an airtight container in the fridge and eat it within 2 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan Chickpea Frittata | with rice
Equipment
- 1 non-stick frying pan
- 1 large bowl
Ingredients
- 130 g basmati rice (left-over)
- 90 g chickpea flour
- 1 tsp corn starch
- 2 tsp kala namak
- 240 g(ml) water
- 4 Tbsp extra virgin olive oil
Instructions
- In a bowl, put 90 g chickpea flour, 1 teaspoon cornflour, 2 teaspoons Kala namak salt and mix quickly to remove large lumps
- Add 240g(ml) water and mix well until there are no more lumps.
- Heat 4 tablespoons of extra virgin olive oil in a non-stick pan.
- Meanwhile, add 130g of rice to the chickpea flour batter and mix well.
- Then add the rice batter to the non-stick pan and cook over high heat for a few minutes.
- Lower the temperature to medium heat and put the lid on.
- The pan-fried chickpea flour omelette with rice is ready to be turned when it is no longer liquid on the surface and the underside does not stick to the pan.
- Then take a large plate and place it upside down on top of the pan, and turn it upside down.
- Slide the vegan omelette into the pan from the less cooked side and cook without the lid for another 5 minutes.
- Enjoy the basmati rice omelette hot or cold. Enjoy!
I hope you enjoyed the recipe, see you soon!