Our chickpea fritatta is a relative to their Mediterranean cousins soca and farinata.
They are made from a rich chickpea batter packed to the brim with a selection of roasted vegetables and herbs.
The slices can be eaten hot or at room temperature. Many of our customers like them for breakfast instead of eggs, they are very versatile so suitable for any meal.
We like to eat ours cut into thick slices and fried (see serving instructions below), then served in a pitta with salad and chilli jam.
After purchase, store in the fridge and use within 3- 4 days.
If served warm, heat in a medium oven 180°C/375°F or Gas mark 4 for approx 15-20 mins.
Alternatively, warm it up by cutting into thick slices then frying in olive oil until golden on each side. Can also be eaten at room temperature.
Suitable for freezing, allow the frittata to thaw before following heating instructions above.
This high protein flour is made from hulled and roasted chickpeas.
Chickpeas are sweet in flavour and support the spleen-pancreas, stomach and heart.
They also provide more Vitamin C and nearly double the usual amount of iron than most other legumes.
Extra virgin olive oil is a monounsaturated fatty acid so it's more stable and less prone to oxidisation than polyunsaturated fats.
People who consume olive oil as a regular part of their diet are less likely to develop cardiovascular disease, including stroke, high blood pressure, high cholesterol levels and high triglycerides.
It also helps preserve the enodothelial layer of blood vessels and reduces inflammation.
Olive oil is also high in a substance called hydroxytyrosol which is being researched as a preventative for breast cancer in a high risk group of women.