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Base
1 cup chickpea flour (besan)
1 ¼ cups water
1 tbsp olive oil
1 tsp baking powder
½ tsp turmeric (optional, for color)
Salt & pepper to taste
##Filling
½ cup chopped onion or scallions
½ cup diced red bell pepper or tomato
1 cup chopped spinach or kale (fresh or thawed frozen)
½ cup zucchini or grated carrot
¼ cup chopped vegan ham or tofu (optional)
2 cloves garlic, minced
½ tsp dried thyme or oregano
Preheat oven to 375°F (190°C). Grease a pie dish or line it with parchment paper.
2 tbsp nutritional yeast (for cheesy flavor)
Sauté the veggies: In a skillet, heat 1 tbsp olive oil. Add onions, garlic, and other veggies. Cook for 4–5 minutes until slightly tender. Season with herbs, salt, and pepper.
Make the batter: In a bowl, whisk together chickpea flour, water, baking powder, nutritional yeast, turmeric, salt, and pepper. The consistency should be like pancake batter.
Combine & mix: Fold the sautéed veggies into the chickpea batter. Add any optional ingredients like vegan ham or tofu.
Bake: Pour the mixture into the greased pie dish. Top with vegan cheese if desired. Bake for 35–45 minutes, or until golden brown and firm in the center.
Cool and serve: Let it cool for 10–15 minutes before slicing. Serve warm or room temperature with a salad or dipping sauce.