Chickpea Flour Frittata with Spinach and Herbs

1. Whisk the Batter

1. In a medium mixing bowl, whisk together the chickpea flour, salt, black pepper, and ground turmeric.
2. Gradually pour in the water, whisking vigorously until you have a completely smooth, lump-free batter (similar to pancake batter). Let it rest at room temperature while you prepare the fillings.

2. Sauté the Vegetables

1. Preheat your oven's grill (broiler) to medium-high (around 200°C).
2. Heat the olive oil in an oven-safe, non-stick frying pan (about 22–24 cm) over medium heat.
3. Add the sliced red onion and cook for 3–4 minutes until soft and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the fresh baby spinach and sliced sun-dried tomatoes. Toss gently for 1–2 minutes until the spinach is just wilted, then remove from the heat.

3. Assemble and Cook

1. Stir most of the chopped parsley into the rested chickpea batter.
2. Spread the sautéed vegetables evenly across the bottom of the pan.
3. Pour the chickpea batter evenly over the vegetables, gently shaking the pan so it settles into every gap.
4. Scatter the crumbled feta cheese across the top.
5. Return the pan to low heat on the stovetop and cook undisturbed for 6–8 minutes, until the edges begin to set and pull away slightly from the sides.

4. Finish Under the Grill

1. Transfer the pan to the oven under the preheated grill, placed roughly 15 cm from the heat source.
2. Grill for 4–6 minutes until the top is firm to the touch, golden brown in spots, and the feta is lightly blistered.
3. Remove carefully using an oven mitt and let the frittata rest in the pan for 5 minutes to firm up.
4. Slice into wedges, garnish with the remaining fresh parsley, and serve warm.