Nutrition balance score
Great
Glycemic Index
42
Low
Nutrition per serving
Calories946 kcal (47%)
Total Fat38.2 g (55%)
Carbs119.5 g (46%)
Sugars8.1 g (9%)
Protein35.7 g (71%)
Sodium1504.3 mg (75%)
Fiber35.3 g (126%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Pre-heat the oven to 200°C/Gas Mark 6. Drain the chickpeas, retaining 30ml aquafaba.
Step 2
Soak the chia seeds in the aquafaba.
Step 3
Place the chickpeas, oats, oregano, granules, olive oil and soaked chia seeds in a food processor.
Step 4
Season with some salt and black pepper.
Step 5
Process into a thick dough.
Step 6
Line a baking tray with non-stick baking paper. Spread the dough into a 12" base.
Step 7
Bake for 15 minutes. Remove from the oven and carefully flip.
Step 8
Peel away the paper and cook for another 10 minutes.
Step 9
In the meantime, reduce the passata in a pan for approx. 6 minutes to make a thicker paste.
Step 10
Thinly slice and fry the red onion and peppers.
Step 11
Spread the passata over the base.
Step 12
Top with the sliced peppers and onion.
Step 13
Shred the broccoli and sprinkle over.
Step 14
Top with olives.
Step 15
Bake for a further 10 minutes and serve immediately.
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