Ingredients
- 5¼ oz. mushrooms, finely chopped
- 1 small onion, peeled and finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 3 garlic cloves, peeled and chopped
- 9 oz. kale or spinach, stalks and ribs removed from the kale and chopped
- 1⅔ cups chickpea flour (gram flour)
- 1 tsp of black salt
- freshly ground black pepper
- ½ cup precooked quinoa (or cook 3 tbsp. dried quinoa according to the package instructions)
Method
- Preheat the oven to 425°F. Line an 11-inch round cake pan with parchment paper.
- In a large saucepan, warm half the olive oil over medium heat. Add the mushrooms, onion, and pepper and cook for about 5 minutes.
- Add the garlic and kale or spinach leaves, cook for 5 minutes, then remove from the heat and set aside.
- In a large bowl, mix together the chickpea flour, remaining olive oil, and 1½ cups water to make a batter. Season with a pinch of salt and pepper.
- Add the cooked vegetables, quinoa, and parsley, then stir until well combined. Pour the mixture into the lined cake pan and bake for 20 minutes.
- Remove from the oven and leave to cool for 5 minutes, then slice into wedges.
Tip: The chickpea flour batter acts in the same way as eggs, so you can make a scrambled-egg-type dish. Cook some in vegan butter or olive oil in a nonstick frying pan on low heat, stirring constantly. Fold in some chopped chives and parsley and serve with a simple mixed salad.
