The Goods (Recipe) - Bacon and Tangy Kale Chickpea Frittata

Ingrid ran across a recipe a number of years ago for savory chickpea crepes and while making a batch, she accidentally added too much of the batter to the pan.  Instead of nice, thin and crispy crepes, we had a thick mess that almost looked like scrambled eggs.  Instead of throwing it out, I threw in some marinated artichokes, roasted asparagus, and goat cheese (I was eating this, then) and found the creation delicious - and a satisfying substitute for an egg-based scramble.  Since then we have expanded our chickpea repertoire including this amazing frittata that is free of all major food allergens and can easily be made as a vegetarian or vegan dish.


2 c. Chickpea Flour
3 c. Water
2 tblsp. Olive Oil (Extra Virgin)
1 tsp. Salt

1/2 lb. Bacon*
2 c. Chopped Kale
1 tblsp. Red Wine Vinegar
1 tsp. Honey

Cast Iron Skillet


* For a vegan or vegetarian frittata omit the bacon, use vegan bacon, or try a variation as noted below.

(1) Heat oven to 500 degrees F.

(2) Dice bacon into 1/4" pieces.  Put all pieces in a frying pan and cook over low - medium heat to render as much fat as possible.  I usually end up cooking a full pound of bacon so that I can snack on some while cooking and have some for later to add to salads.  Once the bacon fat is rendered and the bacon is crispy, turn off the heat and transfer the bacon to a plate with a paper towel to absorb some of the fat.

(3) Add 1/8 c. of the rendered bacon fat (or avocado oil or any oil with a high smoking point) to a cast iron skillet.  Put the cast iron skillet in the oven to preheat the skillet.

(4) Meanwhile, heat a teaspoon of rendered bacon fat (or olive oil or avocado oil) over medium heat in a frying pan and add the chopped kale.  Cook for 1 - 2 minutes, until the kale is wilted but still retains a bright green color.  Add the red wine vinegar and honey, stir to incorporate, and turn off the heat.

(5) Add Chickpea Flour, Water, Olive Oil, and salt to a blender.  Blend until incorporated together, then mix the chickpea mixture, kale, and bacon together.  Don't worry if the chickpea mixture looks watery - this is normal and will not affect the final consistency.

(6) Pour the chickpea mixture into the cast iron skillet.  You will hear all sorts of sizzling as this is done.  I prefer to remove the skillet from the oven beforehand.  Return cast iron skillet to the oven and bake for 25 - 30 minutes until the top is golden brown.  Remove from the oven and let cool for a few minutes before cutting and dishing out.

We usually serve our frittata with a spinach and mushroom or a basil pesto (recipes to come shortly).  And we also often serve it with caramelized onions.  As with any frittata, the kale and bacon can be replaced with any number of complementary variations.  Some of our favorites include caramelized onions & sauteed mushrooms and spinach & sauteed summer squash.  Be creative and enjoy!