Chickpea Breakfast Frittata With Hash Brown Crust | VegNews

Ingredients

• 1 tablespoon sunflower oil, divided
• 8 ounces frozen shredded potato hash browns
• ⅛ teaspoon salt
• ¼ teaspoon black pepper, divided
• 2 cups sliced bell peppers, assorted colors
• 1 cup sliced yellow onion
• 1 cup chickpea flour
• ⅓ cup nutritional yeast
• 2 tablespoons cornstarch
• 2 teaspoons black salt
• 1 teaspoon onion powder
• ½ teaspoon baking powder
• ¼ teaspoon ground turmeric
• 1¾ cups
• hot vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed