Vegan kuku sabzi
1 HOUR | SERVES 4 | EASY | GF Kuku (pronounced koo-koo) is a savoury Iranian omelette. Sabzi refers to the large amount of herbs used in the recipe, which make this beautifully green, while the ajvar is a vibrant aubergine and red pepper sauce. Chickpea flour is a perfect egg substitute and this amount makes four individual ‘omelettes’.
chickpea flour 100g flat-leaf parsley a small bunch, chopped coriander a small bunch, chopped dill Ω a bunch, chopped spring onions 4, sliced walnuts 100g, chopped olive oil 2 tsp vegan yogurt 4 tbsp, to serve (optional) AJVAR aubergines 2 red peppers 5 garlic 2 cloves, chopped hot smoked paprika 1 tsp apple cider vinegar 3 tbsp
• To make the ajvar, heat the oven to 240C/ fan 220C/gas 9. Pierce the aubergines with a sharp knife and put on a baking tray with the peppers and roast for 25-30 minutes or until the skins are blackened. Tip into a bowl and cover with clingfilm. When cool, peel and seed the peppers. Halve the aubergines, scoop out the flesh and put in a food processor with the peeled peppers and whizz until smooth. Tip into a pan with the remaining ingredients, season and simmer for 10 minutes. Loosen with a few tbsp of cold water to a yogurt-like consistency and cool. Kept in an airtight container this will keep in the fridge for 1 week.
• Stir the chickpea flour with 160ml water in a bowl until smooth. Stir in the chopped herbs, spring onions, walnuts and º tsp salt.
• Heat a non-stick frying pan with the olive oil. Spoon in a quarter of the batter, gently using the spoon to spread evenly, and cook for 2 minutes. Carefully flip and cook for a further 2 minutes.
• Transfer the kuku to a plate and cover with foil while you cook the rest. Serve with the avjar, and yogurt, if you like.
PER SERVING 397 KCALS | FAT 21.6G | SATURATES 2.6G CARBS 28.3G | SUGARS 14.1G | FIBRE 15.5G PROTEIN 14.6G | SALT 0.4G