Baked chickpea frittata with turnip greens

Ingredients

For 1 serving

• Chickpea flour70 g
• Broccoli rabe200 g
• Tofu80 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: November – March

Method

1. Put the chickpea flour in a bowl and gradually whisk in cold water (about two and a half times its weight) until smooth; salt it and leave it to rest for 15 minutes. Meanwhile heat the oven to 200 °C, conventional, and bring a pot of water to the boil.
2. Clean the turnip tops, discarding tough stalks and damaged leaves, and wash them. Salt the water and boil them for 5 minutes, until the stalks are tender; drain, squeeze and chop roughly.
3. Heat half the oil in a pan over medium heat with the crushed garlic and chilli for a minute, add the greens and sauté for 3 minutes, until well flavoured; remove the garlic.
4. Stir the greens and crumbled tofu into the batter, season with salt and pepper and mix.
5. Grease a small baking tin with the remaining oil, pour in the mixture and bake at 200 °C for 25 minutes, until golden on top and firm to the touch; let it cool for a few minutes before cutting.