Vegan chickpea and vegetable muffins

Ingredients

For 1 serving

• Chickpea flour50 g
• Carrots40 g
• Zucchini50 g
• Spring onions1
• Baking powder3 g
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Saltto taste

Method

1. Preheat a conventional oven to 180 °C and grease 4 muffin cups with a film of the measured oil.
2. Peel the carrot, wash and trim the courgette and grate both coarsely; squeeze the courgette in your hands to remove the water. Thinly slice the spring onion and chop the parsley.
3. In a bowl mix the chickpea flour with the baking powder and a pinch of salt, then add water a little at a time, whisking, until you have a thick, soft, lump-free batter; stir in the remaining oil.
4. Fold in the carrot, courgette, spring onion and parsley and divide the mixture between the cups, filling them three-quarters full.
5. Bake for 22 minutes, until puffed and golden and a skewer inserted in the centre comes out dry; let them cool for a few minutes before turning out.