Crustless Vegan Chickpea Flour Quiche

2 teaspoons extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1 medium zucchini, quartered lengthwise then sliced
1 red bell pepper, diced
1¼ cups chickpea (garbanzo bean) flour
1 tablespoon ground flax seed
3/4 teaspoon aluminum-free baking powder
2 teaspoons cider vinegar
3 cups water, divided
1 tablespoon chopped fresh flat-leaf parsley (optional)
2 teaspoons Dijon mustard
3/4 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon chopped fresh thyme
¼ cup nutritional yeast
½ teaspoon sweet paprika
1/2 teaspoon salt (preferably black salt – kala namak)
Freshly ground black pepper to taste

Heat the oven to 375 degrees.

Heat the oil in a large saucepan over medium heat. Add the onion, zucchini and red pepper and sauté for 5-7 minutes.

In a medium bowl, whisk together the garbanzo bean flour, baking powder, flax, vinegar and 1 cup water and set aside.

Add the remaining water to the pan with the vegetables, along with the remaining ingredients, and bring to a boil. Whisk in the chickpea flour mixture and cook for 2-3 minutes, stirring constantly with a wooden spoon. The mixture will be very thick and heat should be high enough to keep it bubbling a bit.

Use a spatula to pour into a 9” pie plate (regular or deep dish). Smooth over the top with a spatula. Bake 30 minutes. Let cool before serving. May then be served at room temperature, or reheated.