Sort ingredients
lc333
QR Code
Listen
Pdf
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 until soft, about 5 minutes. Add the garlic and kale or spinach leaves, cook until wilting, about 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 until set, 18 to 20 minutes.
Remove from the oven and leave to cool for 5 minutes, then slice into wedges and serve with a salad of mixed greens, if desired.