Chickpea, zucchini and pepper placintă for picnics

Name: Chickpea, zucchini and pepper placintă for picnics
Ingredients: 5 eggs; 2 medium zucchini (500 g); 2 medium carrots (300 g); 3 green onion stalks; 1 medium red sweet pepper (150 g); 150 g canned chickpeas; 3/4 teaspoon fine salt; 1/2 teaspoon ground black pepper; 100 g flour; 1/2 sachet baking powder (5 g); 50 ml olive oil; 20 g butter

Appetizers - Chickpea, zucchini and pepper placintă for picnics by Patricia G. - Recipia

Chickpea, zucchini and pepper placintă for picnics, a Romanian savory pie baked in a tin at 180 degrees, with lots of eggs and a little flour. It comes out soft, with the pieces of vegetables visible in the slice and the green onion coming through in the taste. I squeeze the zucchini until nothing drips out, that's the part I watch most closely. Preparation: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Servings: 8. About 222 kcal and 8 g protein per serving.

Ingredients

5 eggs
2 medium zucchini (500 g)
2 medium carrots (300 g)
3 green onion stalks
1 medium red sweet pepper (150 g)
150 g canned chickpeas
3/4 teaspoon fine salt
1/2 teaspoon ground black pepper
100 g flour
1/2 sachet baking powder (5 g)
50 ml olive oil
20 g butter

Preparation

1. Peel the zucchini and carrots, grate them on the small grater and squeeze them well to get rid of the liquid they give off. 2. Cut the three green onion stalks into rounds and the red sweet pepper into small cubes. 3. In a bowl mix the zucchini, carrots, green onion, pepper, drained canned chickpeas, 1/2 teaspoon fine salt and 1/2 teaspoon ground black pepper. 4. Beat the 5 eggs with 1/4 teaspoon fine salt in a separate bowl and pour them over the vegetable mixture. 5. Sift 100 g flour with 1/2 sachet baking powder and add it to the mixture, stirring until smooth. 6. Add 50 ml olive oil, mix, then pour the mixture into a tin greased with 20 g butter. 7. Bake the placintă at 180 C, in the preheated oven, for 35-40 minutes, until golden on top.

Note

Choose young zucchini with thin skin and small seeds. Cut the pepper and green onion finely so they bake as quickly as the rest. If the placintă browns too fast on top, cover it with aluminium foil and let it finish. It keeps in the fridge for up to 3 days and is eaten cold or lightly warmed. For a dairy-free version, the butter in the tin can be replaced with 20 ml olive oil. It goes well with a tomato salad or with yogurt. Contains eggs, gluten and dairy.