Mini Chickpea Quiches
Servings 6
Ingredients
- 4 cups frozen broccoli florets - thawed and chopped, or use fresh
- 4 cups grape tomatoes
- 1 large red onion - diced
- 8 cloves of garlic - cut off ends by the stem, but leave the skin on
- 2 cups water
- 3 cups chickpea flour (garbanzo bean flour)
- 1 lemon - juiced
- 2 tsp poultry seasoning
- 2 tsp Himalayan cooking salt
Instructions
- Preheat oven 400ºF
- Spread broccoli, tomatoes, onion, and garlic cloves on 2 parchment-lined baking sheets and roast 15-20 minutes or until tender
- Peel the roasted garlic - careful, it will be hot - and add it to a blender with the water, chickpea flour, lemon juice, poultry seasoning, and salt and blend until a smooth batter forms
- Pour batter into a large mixing bowl and stir in the remaining roasted vegetables
- Use a ladle to spoon batter into a standard 12-cup silicone muffin pan (or use a metal muffin pan lined with parchment baking cups)
- Bake for 30-35 minutes or until the tops are brown and a toothpick inserted in the middle comes out clean
- Allow to cool before serving