Cast-Iron Chickpea Quiche with Toasted Almond Romesco and Cashew Ricotta


  • 3 c Filtered Water
  • 2 c Garbanzo Bean Flour
  • 5 T Olive Oil, divided use
  • ¼ c Red Onion, finely chopped
  • 1-1/2 tsp. Kosher Salt
  • 3 c Baby Spinach, lightly chopped
  • ½ c Roma Tomatoes, seeded and diced
  • 6 ea. Kalamata Olives, pitted and chopped
  • 2 T Gremolata, recipe follows
  • 2 ea. Red Bell Peppers, medium, charred with juices
  • ¼ c Almonds, toasted
  • 2 T Water
  • 1 tsp. Garlic, chopped
  • 1 tsp. Paprika
  • 1 tsp. Smoked Salt
  • ¼ tsp. Black Pepper
  • Cayenne Pepper, to taste
  • Cashew Ricotta, recipe follows


Whisk together the filtered water and garbanzo bean flour. Cover and let sit overnight or for at least 6 hours. The following day, skim off any foam that has accumulated on the top and whisk in 1 tablespoon olive oil and salt.

Add remaining 2 tablespoons olive oil to an 8-inch cast iron skillet and set on medium heat.

Sauté onion 3 minutes until softened and lightly browned.

Add half of the chickpea egg batter and spinach. Cook 2 to 3 minutes until spinach is slightly wilted; add tomatoes and olives, followed by the remaining batter. Top with 2 tablespoons gremolata.

Cook for about 5 minutes until the edges begin to solidify. Transfer to oven heated to 350°F and bake for 35 minutes or until dark golden brown, and the center is firm. It will set up a little more as it cools. Rest 5 to 10 minutes.

Meanwhile, make romesco by blending peppers, almonds, remaining 2 tablespoons olive oil, garlic, paprika, salt, black pepper and cayenne until smooth.

To serve, drizzle romesco and ricotta on top of the quiche along with a finishing sprinkle of gremolata. Makes 4 to 6 servings.

To make gremolata: chop together 1 bunch flat leaf parsley, 1 garlic clove and a 2-inch strip lemon peel. Season with kosher salt.

To make cashew ricotta cheese: soak ½ cup raw cashews in cold water for at least 2 hours. Drain and to add to a blender with 2 tablespoons lemon juice, ½ cup filtered water and ¼ teaspoon salt and process until smooth.

Café Gratitude Newport Beach, California from Food Fanatics Magazine®