This is a tasty and nutritionally very healthy recipe that is a great vegan main dish when served hot or excellent lunchbox snack when served cold.
Ingredients (makes 7 muffins)
- 1 tsp minced garlic
- 1 onion diced
- 1 capsicum diced
- 0.25 cup brocolli or spinach greens
- 1.5 cups chickpea flour
- 0.5 tsp cumin
- 0.25 tsp paprika
- 0.25 tsp ground black pepper
- 1 tsp tumeric
- 2 tsp yeast
- 1,75 cups water
- 0.25 cup fresh corriander
Method
- Sauté the garlic, onion and capsicum, adding the greens and a dash of water to prevent any vegetables sticking
- In a bowl combine the dry ingredients chickpea flour, cumin, paprika, pepper, tumeric and yeast stirring well.
- Add the water and vegetables to the dry ingredients and stir until well combined, then stir in the fresh coriander
- Pour batter into greased muffin pans and bake for 20-25mins in an oven heated to 180C
Notes
While a little unusual, chickpea flour can be purchased in mainstream supermarkets and is packed with plant-based protein making it an excellent ingredient.
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