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Ingredients
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1/2 cup
chickpea flour
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1/2 cup
lukewarm water
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1 pinch
salt and pepper
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1 tablespoon
EVOO
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2 tablespoons
tomato paste
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1/3 cup
water
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1 teaspoon
dried oregano
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1 tablespoon
dried thyme
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1 tablespoon
garlic powder
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2 cups
cooked black beans
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1 cup
baby spinach
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4
tomatoes, quartered
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1
small red onion, finely chopped
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1/2
small red capsicum, finely chopped
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10
hash browns/tater tots (or more!)*
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1/2 cup
shredded Notzarella
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1/2
avocado, to serve
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1 pinch
sumac, to serve
Directions
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Preheat oven to 220 degrees C.
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Whisk chickpea flour, lukewarm water, salt and pepper and olive oil in a small bowl and set aside.
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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.
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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.
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Place your hash browns on top and push them into the bake a little, then sprinkle Notzarella over everything.
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Cook in the oven for 30 mins. Let cool slightly before slicing and serving with avocado and a pinch of sumac.
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* 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.
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