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®