{"id":7106,"date":"2011-01-20T07:04:20","date_gmt":"2011-01-20T13:04:20","guid":{"rendered":"http:\/\/fromthefrontporch.com\/WPBlog\/?p=7106"},"modified":"2023-09-18T10:44:04","modified_gmt":"2023-09-18T17:44:04","slug":"chickpea-frittata-with-tomatoes-goat-cheese-and-olives","status":"publish","type":"post","link":"https:\/\/www.beardogco.com\/theroadhome\/2011\/01\/chickpea-frittata-with-tomatoes-goat-cheese-and-olives\/","title":{"rendered":"Chickpea Frittata with tomatoes, goat cheese and olives"},"content":{"rendered":"

I can’t remember how I happened on this recipe, but I found not only the chickpea frittata that was my breakfast this morning, but also recipes for chickpea flatbread – a soft flatbread.<\/p>\n

By different names, these are sold fresh off or out of cast iron in at least Italy and France. There is a bit of variation in seasoning and how they are served and what they are called.<\/p>\n

I am not found of the bean flours in gluten free baking mixes – they seem to impart an odd flavor to baked goods. But I love all kinds of beans, chickpea in particular so when I saw this recipe with only chickpea flour, I was gung-ho to try it. Since this is savory, a bean taste would be ok…but it did not taste “beany” to me.<\/p>\n

\"\"<\/a> <\/p>\n

Just out of the oven.<\/p>\n

\"\"<\/a> <\/p>\n

No egg or dairy in the recipe: chickpea flour, olive oil, salt, seasonings and water. But it bakes up with a custard-like consistency. I added cumin, black pepper and a bit of italian seasoning to my mix….<\/p>\n

\"\"<\/a> <\/p>\n

And topped with fresh tomatoes, goat cheese and kalamata olives. I liked!<\/p>\n

The link to the recipe I started with: My Recession Kitchen’s Tuscan Chickpea Frittata <\/a><\/p>\n

Kalyn\u2019s Kitchen recipe for Socca <\/a> has more info as well as a flatbread variation…my next try.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten free, dairy free, egg free frittata made with chickpea flour (garbanzo\/fava)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7106","post","type-post","status-publish","format-standard","hentry","category-food"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/7106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/comments?post=7106"}],"version-history":[{"count":1,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/7106\/revisions"}],"predecessor-version":[{"id":21645,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/7106\/revisions\/21645"}],"wp:attachment":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/media?parent=7106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/categories?post=7106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/tags?post=7106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}