Eggless chickpea and kale quiche – Planticize

Ingredients

• 1 cup (2.4 dl) - graham flour
• 1 cup (2.4 dl) - all-purpose flour
• ½ tsp (2.5 ml) - salt
• ½ cup (1.2 dl) - olive oil
• 1/3 cup(.8 dl) - water
• 2 tablespoons (30 ml) - flax seeds, freshly ground + ½ cup (1.2 dl) water
• 1¼ cups (3 dl) - chickpea flour (also called gram and besan)
• 1½ tsp - black salt (also called Kala namak)
• 1 clove - garlic
• 2 tsps (10 ml) - dried rosemary
• ½ tsp (2.5 ml) - turmeric
• ¼ tsp 1.25 ml) - black pepper
• ¼ tsp (1.25 ml) - nutmeg
• 1½ tsps. (7.5 ml) - baking powder
• 1 cup (2.4 dl) - water
• 7 oz (200 g) - kale
• 1 small onion, diced
• 2-3 medium potatoes, peeled and grated
• 2 medium carrots, grated
• 1cups (2.4 dl) - eggplant, peeled and cubed
• 6 sun-dried tomato pieces - chopped
• Pre-bake the crust for about 15 minutes at 350° F (175° C).
• Grind the flax eggs, mix with the water let gel for about 15 minutes.
• Add the chickpea flour, black salt and other spices, baking powder and water in a large bowl and chill.
• Remove the chickpea flour batter from the refrigerator and add the kale, onions and rest of the vegetables to the bowl. Mix well so that all the vegetables are coated by the mix.
• Pour everything into the pre-baked crust.
• Bake in oven at 400° F (200° C) for about 45 minutes.