[Post #84 for 100 days of Vegan, Gluten-Free, Portable Power Pucks]
Every once in awhile, I come up with a recipe that makes me pinch myself. Not because of the taste or flavor (I always strive for delicious), but because it is something I never would have imagined possible just a short while ago.
These broccoli and pasta frittatas–made without eggs or grains— are precisely what I mean.
How is it possible? One word: chickpeas.
You’ve seen me use chickpea flour to concoct an egg-like quiche/frittata batter multiple times, and if you look at my most recent cookbook to the right of this post, you can get an inkling about how much I love chickpea flour in general.
But for this post, I went over the top, pairing chickpea flour with even more chickpea flour, specifically chickpea flour spaghetti, made by Banza. To be clear, I have zero connection with Banza; I ordered some of their pasta on my own volition after I saw the founder on Good Morning America (which I never watch, so I imagine that my tuning in was meant to be). My chickpea flour cookbook had only been out for a few months, so as soon as I heard the words “chickpea flour,” I was all ears. The owner is charming and compelling, and the host raved about the pasta, so within 15 minutes, I had placed an order on amazon.
The host was not exaggerating: it is stellar!!! Additionally, it is naturally grain-free, gluten-free, high fiber, low-glycemic, and a good source of protein, too. If you have been missing pasta, but are eating a grain-free diet, you will be blown away.
I’ve been pairing the pasta with simple sauces, but in the pursuit of more savory, protein-rich, portable pucks, I opted to use some of my chickpea spaghetti stash–in combination with some uber-fresh broccoli, gifted to me by a good friend–to make a newfangled form of pasta frittatas.
I am so glad I did. The creamy, garlic and basil-scented custard, together with the bright bites of broccoli and toothsome pasta, makes these frittata pucks magical (getting back to the “how are these possible w/o eggs and grains?”) and one of my favorite recipes to date. They are perfect for a power lunch on the go, but also great for breakfast, dinner, and snacks, too. I throw the broccoli in with the pasta during the final minute of cooking, so these are a breeze to assemble, too.
I love a bit of crunch with baked pasta of any kind, so I finished these off with a minute under the broiler (it caramelizes any broccoli bits that are peaking through the top, too. Yes, please).
Have fun swapping in other vegetables for the broccoli, as well as changing up the flavors of the batter (hmm…perhaps some sun-dried tomato?). Also, you can use any other variety of gluten-free spaghetti you like or prefer here, in place of the chickpea flour pasta.
Happy gnoshing, everybody!
- 8 oz chickpea flour spaghetti, broken in half (see notes for options
- 2 cups chopped broccoli
- 1-1/4 cups chickpea flour
- 1 teaspoon garlic powder (or 2 cloves minced garlic)
- 1 teaspoon dried basil
- ½ teaspoon fine sea salt
- 1-2/3 cups warm (not hot) water
- 3 tablespoons olive oil
- Cook the pasta according to package directions, adding the broccoli to the pot during the final minute of cooking. Drain and rinse under cold water until pasta and broccoli are cool.
- Meanwhile, preheat oven to 425F. Grease, spray or line all 12 cups of a standard size muffin tin.
- In a large bowl, whisk togetehr the chickpea flour, garlic powder, basil and salt. Gradually whisk in the warm water (gradually to avoid lumps). Whisk in the oil and then stir in the spaghetti and broccoli.
- Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles.
- Bake in the preheated oven for 18 to 22 minutes until set at the centers. If desired, brown tops under the broiler for about 1 minute. Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.
Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.