Chickpea Flour Frittata

Mix the chickpea flour with 1 cup (240 ml) of water, salt, several grinds of black pepper, and whisk until smooth. Set aside.

Heat your broiler (for finishing the frittata).

In an 8-inch cast iron skillet, heat the avocado oil until shimmering. Add the crushed coriander seeds and allow them to sizzle over low heat for a minute.

Add the chopped red onion and sauté until softened, about 3 minutes. Add the minced garlic and dried red chiles (if using) and sauté for 30 to 45 seconds until fragrant.

Add the turmeric, ground cumin, coriander, and a pinch of red chile powder and sauté for a minute.

Add the chopped tomato, salt and pepper to taste, and cook to concentrate the flavors, 3 to 5 minutes. Add a small handful of mixed greens and sauté for a few seconds.

Pour the chickpea batter over the tomato mixture (don’t mix the batter with the tomatoes). Cook, covered, over low heat for 5 minutes. Finish the frittata in in the broiler on high heat until the top begins to brown and the edges pull away from the sides of the pan slightly, 3 to 5 minutes. Carefully transfer the frittata to a plate — flip to expose all the gorgeous masala. Top with sumac for anti-oxidant-rich tanginess and fresh cilantro. Serve as is or with a dollop of coconut or Greek yogurt and your fav pickle.