Ingredients
-
1/2 cup
chickpea flour
-
1/2 cup
lukewarm water
-
1 pinch
salt and pepper
-
1 tablespoon
EVOO
-
2 tablespoons
tomato paste
-
1/3 cup
water
-
1 teaspoon
dried oregano
-
1 tablespoon
dried thyme
-
1 tablespoon
garlic powder
-
2 cups
cooked black beans
-
1 cup
baby spinach
-
4
tomatoes, quartered
-
1
small red onion, finely chopped
-
1/2
small red capsicum, finely chopped
-
10
hash browns/tater tots (or more!)*
-
1/2 cup
shredded Notzarella
-
1/2
avocado, to serve
-
1 pinch
sumac, to serve
Directions
-
Preheat oven to 220 degrees C.
-
Whisk chickpea flour, lukewarm water, salt and pepper and olive oil in a small bowl and set aside.
-
Mix tomato paste with water, dried oregano, thyme and garlic in a large bowl then add black beans, baby spinach, tomato quarters, red onion and capsicum, stirring through until all combined.
-
Pour contents of bowl into a stainless steel baking dish then pour the chickpea flour batter over evenly. This adds a bit of extra protein and helps further bind the bake.
-
Place your hash browns on top and push them into the bake a little, then sprinkle Notzarella over everything.
-
Cook in the oven for 30 mins. Let cool slightly before slicing and serving with avocado and a pinch of sumac.
-
* Not sure how to make hash browns? Boil 4-5 medium to large sized potatoes until soft all the way through. Let them cook slightly and mash them in a large mixing bowl. Then add salt, pepper, dried thyme and 1 tbsp gf all purpose flour. Mix and mould into shape then deep fry until golden.
See what other Food52ers are saying.