Take chickpea flour in a bowl and mix in all the spices and herbs.
Add water and make a smooth batter. Add little water at a time to avoid lumps.
Keep the batter aside and chop the veggies.
Put onion, tomato, capsicum and bell peppers in the food processor bowl and chop these very finely. I prefer the food processor as the chopping is done in less than 30 seconds and that too very finely. But you can chop in whatever way suits you.
Mix the chopped veggies and spinach in the chickpea batter.
Grease a pie dish or any baking pan. I used an 8'' pie dish.
Pour the batter in it.
Preheat oven at 180 degrees for 10 minutes.
Bake for 35 minutes or till the top gets firm and a skewer inserted comes out clean.
Put on broil mode (top rod ON) for the last 5 minutes. This is done so that the top layer gets crisp and golden brown.
Take out, wait for 10 minutes.
Loosen the edges of the baked frittata using a knife.
To release the pie dish, keep it on a bowl or container that is smaller in size than the pie dish.
As soon as you keep it, the base will remain on the bowl and the other part of the pie dish will get separated.
Serve with love, tomato ketchup optional.