No eggs, no cheese, just a quick yet tasty quiche you can take for your next dinner out with friends, or even to a picnic.
2 cups cooked chickpeas
1/4 cup olive oil
1 cup flour
1 teaspoon baking powder
3-4 medium onions
1 1/2 cups chopped, steamed broccoli florets
1/2 cup cashews, soaked in warm water for 6 hours
Juice from 1/2 lemon
salt and pepper
Start with chopping the onions and frying them in the oil, until slightly golden. In the meanwhile, mash the chickpeas with a fork or a potato masher, mix well with all the other ingredients besides the cashews. When the onions start to turn gold, add them to the mix as well, with the oil. In a blender, crush the cashews to a fine powder and add to the mix as well.
When it all well mixed and unified, move to a baking pan covered in baking paper, and bake for 45 minutes (or until a knife stuck into it comes out dry) in 180 degrees. Let it cool well before cutting.
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