Ingredients

• 95 g chickpea flour
• 185 ml soymilk
• 7 g yeast
• 30 ml apple cider vinegar
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 50 g shallots, finely diced
• 20 g garlic, minced
• 50 g bell peppers, finely diced
• 50 g tomatoes, finely diced
• 50 g eggplants or 50 g aubergines, finely diced
• 75 g zucchini or 75 g courgettes, finely diced
• 15 ml olive oil
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.

2. Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.

3. Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.

4. Put sauteed vegetables on the batter.

5. Fold then cover and cook over low heat for 2 more minutes.