Spiced Chickpea Flour Breakfast Bake with Spinach and Tomatoes

Ingredients

• 2 cups cups chickpea flour
• 2 cups cups water
• 3 tablespoons tablespoons avocado oil
• 1 teaspoon teaspoon black mustard seeds
• 1 teaspoon teaspoon cumin seeds
• 1 tablespoon, grated fresh ginger
• 2, finely chopped fresh green chilies(optional)
• 4 cups, chopped fresh spinach
• 1 cup, halved cherry tomatoes
• 1/2 teaspoon teaspoon turmeric
• 1 teaspoon teaspoon ground coriander
• 1 teaspoon teaspoon salt
• 1/2 teaspoon teaspoon baking soda
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lime

Instructions

1. 1

   Whisk the chickpea flour with water, salt, turmeric, and ground coriander until smooth, then rest the batter 15 minutes.

2. 2

   Preheat the oven to 400°F and grease an 8x8-inch baking dish with 1 tablespoon avocado oil.

3. 3

   Heat remaining avocado oil in a skillet over medium-high. Add black mustard seeds and cumin seeds; cook until they pop, about 30 seconds.

4. 4

   Add grated ginger and green chilies; stir 30 seconds, then add spinach in batches until wilted. Fold in cherry tomatoes and cook 2 minutes.

5. 5

   Stir the baking soda into the batter, then fold in the spinach mixture and cilantro.

6. 6

   Pour into the baking dish and bake 35-40 minutes until deeply golden and set.

7. 7

   Cool 10 minutes, slice into squares, and serve with lime wedges.