Broccoli, extra firm tofu, carrots, celery, onions. These are things I have in my fridge/pantry, always. (Same goes for chickpeas and tahini. Cabbage and potatoes too). Normally I flip to a section of Tenderheart and see what shakes out. I love the way your mind focuses on flavour and texture to develop some really original and delicious recipes.
There’s a Samin Nosrat recipe for kuku sabzi in “Tartine All Day” (translated as an omelette there). It’s a fantastic recipe and that I love, but I’m also excited now to try this egg-free version! Another use for chickpea flour and trying something new, thank you
Her recipe uses 6 to 9 eggs. After 6, I may add additional eggs by feel and depending on egg size. The eggs are just to bind, it isn’t meant to be super eggy but green and herbaceous.
I love this! <3 I was thinking about chickpea flour the other day and was curious if you've ever made fainá! It's like an incredibly delicious chickpea pancake/almost corn bread sort of situation. My husband's family is from Uruguay and when we went there we ate it all the time. It's often served on top of pizza, which is just awesome. Also, no eggs!
I made the frittata last night and it was delicious! I’ve been looking for an interesting use for chickpea flour I had sitting around my pantry, and this was the perfect application. Adding this to the rotation!
Love the recipe! But I have a question about the name. I'm curious how you decided to call it a frittata? I totally understand not using eggs, but isn't it more of a farinata or panelle?
I called it a frittata because it was based upon Persian kuku which is called frittata. Since kuku is my based inspiration, I’m keeping that reference in my name.
At this time of year, I always have too much butternut squash and broccoli. I also seem to have frozen an inordinate amount of sweet corn. Plus a lot of chili crisp, and for some reason dried white beans.
6oz baby spinach, feta cheese, Sundried tomatoes, eggs and a sheet of puff pastry in the freezer. I’m the same as you Hettie, it is a case of I had better use that or it will be thrown out. Tonight’s dinner is similar, last weeks potatoes, capsicum, half a red onion and a glut of tomatoes will be baked with some beef sausages, whoops, sorry about that, I know you don’t eat meat 😁. Another great post this week.
I love everything about this article! Kuku sabzi is a favorite of mine and the idea that you can use different herbs and greens is great! (I often have too much parsley in the fridge.) It looks/sounds wonderful with lemony tahini, pomegranate molasses and walnuts. Also fantastic idea using chickpea flour instead of eggs! Thank you!
Yes exactly! Sorry about that, I updated the recipe and PDF so if you check it online, the info will be there. thanks for spotting that. And enjoy this frittata.
I'm also vegetarian! I have lots of fresh root veggies (carrots, parsnips, beets) in my fridge right now, and plans to use them, but I also have some items slowly aging that need to be used up (and a lot of staples):
1. Accidentally bought low-fat sour cream I don't want to use as a topping, but maybe it could be cooked or mixed into something else that would make it taste better?
a jar of mixed rice from the ends of other bags including white, wild and black
cabbage
black beans (canned) or chickpeas (dried)
carrots
mango chutney
Ooh great list.
Love this! Here's what I've been struggling to use up lately: brown rice, dried mung beans, feta, sweet potatoes, carrots
1. Dried beans (pick your fave I’ve got them all because I’m a rancho Gordo addict)
2. Greens
3. Apples or pears
4. Root veggies (parsnip and turnip currently)
5. Gojuchang or siracha (we miscommunicated and both bought more 😅)
My pantry is never without Rancho Gordo 🥰
Broccoli, extra firm tofu, carrots, celery, onions. These are things I have in my fridge/pantry, always. (Same goes for chickpeas and tahini. Cabbage and potatoes too). Normally I flip to a section of Tenderheart and see what shakes out. I love the way your mind focuses on flavour and texture to develop some really original and delicious recipes.
There’s a Samin Nosrat recipe for kuku sabzi in “Tartine All Day” (translated as an omelette there). It’s a fantastic recipe and that I love, but I’m also excited now to try this egg-free version! Another use for chickpea flour and trying something new, thank you
Ah thank you for sharing!! I need to try samin’s recipe
Her recipe uses 6 to 9 eggs. After 6, I may add additional eggs by feel and depending on egg size. The eggs are just to bind, it isn’t meant to be super eggy but green and herbaceous.
An expensive kuku, given current egg prices LOL
I love this! <3 I was thinking about chickpea flour the other day and was curious if you've ever made fainá! It's like an incredibly delicious chickpea pancake/almost corn bread sort of situation. My husband's family is from Uruguay and when we went there we ate it all the time. It's often served on top of pizza, which is just awesome. Also, no eggs!
I haven't - but love the sound of it!!!!!!
I made the frittata last night and it was delicious! I’ve been looking for an interesting use for chickpea flour I had sitting around my pantry, and this was the perfect application. Adding this to the rotation!
Yay I’m delighted Arielle!! I’m so happy you enjoyed it. You can def riff on the recipe and use other ingredients too!!
What brand of chick pea flour do others use? I have bobs red mill but found it bitter.
I use that too because it’s the easiest to find. It is a bit bitter.
Love the recipe! But I have a question about the name. I'm curious how you decided to call it a frittata? I totally understand not using eggs, but isn't it more of a farinata or panelle?
I called it a frittata because it was based upon Persian kuku which is called frittata. Since kuku is my based inspiration, I’m keeping that reference in my name.
I love the mystery box idea!
At this time of year, I always have too much butternut squash and broccoli. I also seem to have frozen an inordinate amount of sweet corn. Plus a lot of chili crisp, and for some reason dried white beans.
6oz baby spinach, feta cheese, Sundried tomatoes, eggs and a sheet of puff pastry in the freezer. I’m the same as you Hettie, it is a case of I had better use that or it will be thrown out. Tonight’s dinner is similar, last weeks potatoes, capsicum, half a red onion and a glut of tomatoes will be baked with some beef sausages, whoops, sorry about that, I know you don’t eat meat 😁. Another great post this week.
1) Dried beans (esp navy, black eyed pea, or Jacob’s cattle)
2) bay leaves
3) dried shiitake
4) miso
5) root veggies (not sure this qualifies as a pantry item, but we have a winter CSA so we always have tons!)
I'm excited about this kuku sabzi recipe, especially because I have a baggie of garbanzo bean flour to use up!
Here are 5 ingredients we've overstocked that I'd love to have recipes for (either multiple purchases, or the bag was bigger than the recipe).
1. washed urid dal; 2. mixed dried mushrooms; 3. parsley/cilantro/spinac [we always have lots]; 4. canned chopped tomatoes; 5. frozen corn tortillas
I love everything about this article! Kuku sabzi is a favorite of mine and the idea that you can use different herbs and greens is great! (I often have too much parsley in the fridge.) It looks/sounds wonderful with lemony tahini, pomegranate molasses and walnuts. Also fantastic idea using chickpea flour instead of eggs! Thank you!
I'm looking forward to making this frittata! It doesn't say when to add the onions and leeks - I'm guessing with the herbs and kale?
Yes exactly! Sorry about that, I updated the recipe and PDF so if you check it online, the info will be there. thanks for spotting that. And enjoy this frittata.
I'm also vegetarian! I have lots of fresh root veggies (carrots, parsnips, beets) in my fridge right now, and plans to use them, but I also have some items slowly aging that need to be used up (and a lot of staples):
1. Accidentally bought low-fat sour cream I don't want to use as a topping, but maybe it could be cooked or mixed into something else that would make it taste better?
2. Almost 1lb fresh baby spinach, getting wilty
3. Fresh thyme
4. Eggs from my neighbor
5. WAY too many heads of garlic
Yes this would be great for a frittata or kuku made the traditional way with eggs! I also have a one pan creamed spinach with eggs on NYT Cooking and you could sub the creamed cheese with the sour cream. https://cooking.nytimes.com/recipes/1023891-one-pan-creamed-spinach-with-eggs?smid=ck-recipe-iOS-share
This is the gift link in case you need that - https://cooking.nytimes.com/recipes/1023891-one-pan-creamed-spinach-with-eggs?unlocked_article_code=1.1U4.TVz9.CfkTKNi2P0Fm&smid=ck-recipe-iOS-share
Thank you, I do have a subscription to NYT Cooking already! :D
I ended up making the frittata because I did not see this reply until now, but I want to try the creamed spinach next time!
...on second thought, I can probably use all of those ingredients to make your frittata (but using up the eggs in this case), haha!
Accidentally deleted this! Sorry