Chickpea flour mug muffin with peppers and olives

Ingredients

For 1 serving

• Chickpea flour50 g
• Bell peppers60 g
• Black olives5
• Nutritional yeast6 g
• Baking soda1 pinch
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste
• Cherry tomatoes100 g

In season: June – September

Method

1. Wash the pepper, remove the seeds and white pith and dice it into roughly 5 mm pieces; slice the black olives into rounds.
2. In a wide microwave-safe mug greased with a little of the oil, mix the chickpea flour, nutritional yeast, bicarbonate of soda, a pinch of oregano and the salt with a fork.
3. Add water a little at a time (about twice the volume of the flour) and the rest of the oil, stirring until the batter is smooth and creamy, then fold in the peppers and olives.
4. Microwave at 800 W for 2–3 minutes, until the muffin has risen and a toothpick pushed into the centre comes out dry.
5. Let it rest for a minute, turn it out of the mug and serve with the cherry tomatoes, washed and halved.