Drive away with green broad beans and ricotta
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Fifrittata of peas and carrots
ingredients
servings
4
Chickpea flour
100 grams
Peas, frozen
250 grams
Carrots
1 unit
Onions
1 unit
Turmeric
1/2 spoon
Extra virgin olive oil
to taste
Water
200 grams
Salt
to taste
Pepper
to taste
single courses from Italy
Fifrittata of peas and carrots
Fifrittata of peas and carrots
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The farifrittata of peas and chickpeas is a tasty vegan recipe to serve as a main course with a side dish of raw or cooked vegetables, or as an appetizer cut into cubes.
preparation
step 1
In a bowl sift the chickpea flour with turmeric and dilute it in 2 dl of water, with the help of a whisk; add 1 tablespoon of oil and a pinch of salt. Cover and let the batter rest for 30 minutes, stirring occasionally.
step 2
Meanwhile, slice the onion and cook for 5-6 minutes in a pan with a tablespoon of oil, one of water, salt and pepper, adding more water to the need. Add the peas and the peeled carrot cut into cubes and cook over medium heat for 7-8 minutes.
step 3
With a slotted spoon, fry the batter and add the vegetables. Pour batter and vegetables into a pan covered with baking paper and bake in a ventilated oven at 170 ° C for about 20 minutes. When ready, extract the omelette from the pan and serve hot.
step 4
The farifrittata is excellent also served cold, during a buffet or a trip out of town: the simple flavors of this rustic dish will emerge in a surprisingly tasty way! Enjoy your meal
