Chickpea And Roasted Vegetable Tart
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 …
  • 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
  1. 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.
  2. Place the peppers and tomatoes in a roasting tray and drizzle over the remaining oil.
  3. 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.
  4. Remove from the oven and set aside.
  5. Sift the flour into a mixing bowl and make a well in the centre.
  6. Crack the eggs into the well and pour in half of the almond milk.
  7. Beat the mixture with a whisk until smooth and gradually pour in the remaining milk and water to make a batter.
  8. Stir through the roasted vegetables, followed by the nutritional yeast flakes, lemon zest, parsley and chili flakes, if using.
  9. Bake in the oven for 20-30 minutes - until set and golden.
  10. Slice and serve either hot or cold.
Recipe by EPJHealth at