I have a bit of a thing for chickpea flour quiches, and this is just a celebration of that with a really fun topping that can be made gluten-free with one small change 😀 Best of all, this is such a super easy recipe and just requires one bowl! Welcome to my protein-packed Sunday supper 😀
I’ve been wanting to make a couscous-topped something for a while now, since we always have a hefty stash, and I’m on a kick to increase my protein intake of late so this was the compromise – delicious, easy, and filling. Plus it’s awesome hot or cold, which as we all know is the best kind of dish. The magical curry-jam topping, however, is my favourite, and at some point I just want to bake that and have it on hand to sprinkle over soups and just stuff in my mouth, because dignity is not always a trait of eating as far as I’m concerned.
Ingredients (serves 8):
- 1 cup chickpea flour
- 2 TBSP flaxseed powder
- 3/4 cup + 1 TBSP water
- 1 packed cup basil, chopped
- 2 cups shredded zucchini
- 2 tsp baking powder
- 1 TBSP paprika
- 2 tsp cumin
- 2 tsp nutmeg
- 2 tsp black pepper
- 1/3 cup pitted black olives, sliced
- 1 bell red pepper, diced finely
- 1/2 cup cooked wholewheat couscous or millet for GF
- 1/2 cup grated carrot
- 2 TBSP tahini
- 2 TBSP boiling water
- 2 TBSP sugar-free blackberry or mulberry jam
- 2 tsp curry powder mix
- Preheat the oven to 180C and spray a 8″ springform tin (I used a normal pie pan for this but I highly recommend using a springform pan to make it easier to cut – mine is just very leaky!)
- Whisk the chickpea flour, flax powder, spices and baking powder with the water until it forms a thickish but foamy mixture.
- Fold in the basil, zucchini, olives and pepper and pour into the baking tin.
- Bake for 25 minutes.
- Quickly rinse out the bowl and mix together the tahini, jam and boiling water until smooth. Add in the rest of the ingredients and stir to mix.
- Take out your quiche and carefully spread the crumble evenly on top. Bake for another 30 minutes until golden brown.
- Let your quiche cool in the fridge for an hour before unlocking the springform pan and slicing into 8 pieces.
What I adore about chickpea quiches is that they form their own light crust but then have this magical softness to them, so you can basically squash them down as a sandwich spread if you were so inclined, or else just eat them with a fork like a normal person, either way being bladdy delicious. Chickpea flour itself doesn’t have much of a taste, so that’s why spices and the curried crumble bring a subtle deliciousness to the dish. A chickpea quiche is definitely one of my favourite tea-time or lunch snacks since it is supremely healthy and can tide you over until the time of munching very well. Again, because of the high protein content you don’t have to fool around with other side servings of legumes or what not and it travels very well. I added the olives especially for just a bit of tangy delight to compliment the sweet-curry topping, which transforms the basic quiche into something just a little more jazzy. Either way, Man-thing approved, so we’ll have no trouble clearing out the fridge hopefully because I have quite a line-up of deliciousness headed your way! 😀 ETA: Man-thing says I should change the serving size to 1.5 men, so I’m just giving fair warning if you plan on feeding that side of the species. :p
Enjoy the weekend 🙂