Step 1

In a pan heat oil on medium-high heat.

Step 2

Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.

Step 3

Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.

Step 4

In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.

Step 5

Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.

Step 6

Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.

Step 7

Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.