200 grams of chickpeas flour
3 medium size zucchini
2 tablespoons olive oil
pinch of salt
pinch of turmeric
In a large skillet pan heat olive oil, add the minced shallot and cook until light golden. Add shradde zucchini until tender and stirring occasionally, 5 to 10 minutes.
In a large bowl pour a bit of stock at the time into the chickpeas flour and combine until you have a soft batter. Seasoning with salt and turmeric.
Pour the batter over the zucchini (in the skillet pan), cover and let cook for about 10 minutes.
Flip the frittata and let cook for 10 minutes more.
Serve with the favorite sidedish.