I’m obsessed with chickpea flour. I made these. These were good. No story needed. Let’s cook!
Makes 9 mini quiches. Vegan, gluten-free, oil-free.
- 1 cup chickpea flour
- 2-3 tbsp nutritional yeast (I use 3)
- 1-2 tsp herbes de provence
- 1.5 cup of water
- 1 tsp sea salt.
- 1/4 onion, (small dice)
- 2-3 cloves garlic (small dice. Using 1 clove is BS! Never trust that!)
- 3 medium mushrooms (small dice, I used cremini)
- few tablespoons of vegetable broth or water
- Sun dried tomatoes (small dice)
- Pinch of cayenne (optional, obviously.)
In a medium bowl, mix chickpea flour, salt, nutritional yeast, and the water first. Set it aside to soften for about 30 minutes. You may need to add a few more tbsp of water to thin it a bit after it softens. You want the consistency to be like pancake batter. If you have a high speed blender, no need for the softening period. Just mix them all together on high until its smooth.
In a pan on medium heat, cook diced onions until halfway translucent. Add garlic, herbs, and diced mushrooms. Continue cooking on medium heat until mushrooms are soft. Let it cool for 10 minutes before adding this mixture to the garbanzo batter.
Add onion mix and sun dried tomatoes and mix well. Taste a teeny bit of the batter and make sure the seasonings are enough for you. Ladle 1/4 cup of mixture into cups of an oiled, non-stick muffin tin. But, beware… chickpea flour loves to stick. If you want to make things easy on yourself, use liners.
Bake at 450º for about 15 min, or until they get brown and crispy around the edges. Baking too long will dry them out. They may be on the softer side, but will firm as they cool.
Perfect as a snack, add to your meal prep, have one with a bowl of soup or chili… the options are endless.
Let me know what you think!