Chickpea Frittata With Purple Potatoes and Thai Basil
[Vegan, Gluten-Free]

To Make the Aioli:

1. Drain and rinse the sunflower seeds off then add them to a high-speed blender along with 1/4 cup of water and all of the remaining ingredients. Blend until smooth. Add more water as is necessary to get to the thickness you want.

To Make the Frittata:

1. Preheat your oven to 400°F.
2. Grease an oven proof skillet well with coconut oil. Place the purple potatoes into the skillet in an even layer. In a large bowl, mix together all of the remaining ingredients until smooth, then pour the batter over the purple potatoes.
3. Bake the frittata in the preheated oven for 30-35 minutes until the edges are golden and the frittata is firm. If you want a toastier top, you can let the frittata sit under the broiler for a minute or two. Once you remove the frittata from the oven, allow it to cool for at least 20 minutes before cutting into it.
4. Put a generous dollop of the aioli on top of the frittata and serve.