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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

vegan high in fiber

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fifrittata of peas and carrots

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.

Fifrittata of peas and carrots step 1

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.

Fifrittata of peas and carrots step 2

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.

Fifrittata of peas and carrots step 3

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.

Fifrittata of peas and carrots step 4

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

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