In a pan heat oil on medium-high heat.
2 Tablespoon Oil
Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.
1 cup (or) 135 gms (or) ½ Courgettes/Zucchini, ½ cup (or) 71 gms (or) 1 small Green Bell Pepper/Capsicum, ½ cup (or) 66 gms (or) 1 medium size Carrot
Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.
½ cup (or) 35 gms Spinach
In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.
2 cups (or) 300 gms Chickpea Flour, 2 cups (or) 500ml Water, 1 Teaspoon Baking Powder, Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Dried Oregano
Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.
Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
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.