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Preheat the oven to 350 F.
In a small bowl, slowly whisk the water into the chickpea flour; add the salt and set aside.
In a large cast iron or oven-safe skillet over high heat, add the olive oil. When the oil is hot, add the onion.
Saute for 3 to 5 minutes, until the onion is softened and slightly translucent.
Add the mushrooms and saute for 5 more minutes.
Add the turmeric, cumin, and pepper and saute for 1 minute.
Pour the batter over the vegetables and sprinkle with the parsley. PLace the skillet in the preheated oven and bake for 20-25 minutes.
Serve warm at room temperature.
For Paleo, omit the chickpea flour and beat 6 eggs until frothy and pour over vegetables.
For Mediterranean, crumble 2 ounces of goat's milk feta cheese over the batter prior to baking.
This recipe has the following nutrient totals:
Protein 7.46 g
Carbohydrates 19.9 g
Iron 0.17 mg
Fiber 3.88 g
Calcium 13.3 mg
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