Chickpea And Roasted Vegetable Tart
Author: Elizabeth Peyton-Jones
Recipe type: Main Meals
This taste bud sensation is a great anti-inflammatory and immune booster and is high in protein, minerals and antioxidants. I serve it at girlfriend lunches (we swoon as it cooks, the smell is so enticing) as it works for vegans, vegetarians ‘n’ all …
Ingredients
- 2 red peppers, de-seeded and sliced
- 250g cherry tomatoes
- 2 teaspoons coconut oil, melted
- 2 garlic cloves, crushed
- 1 tbsp tomato puree - or boiled down tomatoes
- 1 tsp finely chopped thyme
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 175g Chickpea flour
- 3 large eggs
- 500ml almond milk
- 150ml water
- 2 tablespoons nutritional yeast flakes
- The zest of 1 lemon
- 2 tablespoons flat leaf parsley, roughly chopped
- ½ a teaspoon of chili flakes, optional
Instructions
- Preheat the oven to 180 fan / 200 conventional /gas 6 and lightly grease a 23cm / 9 inch oven-proof dish with a little of the coconut oil.
- Place the peppers and tomatoes in a roasting tray and drizzle over the remaining oil.
- Stir the garlic, tomato purée, thyme, turmeric and cumin through the vegetables and roast in the oven for 15-20 minutes, until the vegetables are softened and nicely roasted.
- Remove from the oven and set aside.
- Sift the flour into a mixing bowl and make a well in the centre.
- Crack the eggs into the well and pour in half of the almond milk.
- Beat the mixture with a whisk until smooth and gradually pour in the remaining milk and water to make a batter.
- Stir through the roasted vegetables, followed by the nutritional yeast flakes, lemon zest, parsley and chili flakes, if using.
- Bake in the oven for 20-30 minutes - until set and golden.
- Slice and serve either hot or cold.
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