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22Ingredients
35Minutes
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups water
- 3/4 cup extra-virgin olive oil (plus a little extra for cooking)
- 1 cup flour (chickpea, gram flour)
- 3 Tbsp. rosemary leaves (chopped fresh)
- salt
- pepper (to taste)
- 2 Tbsp. olive oil
- 1/2 onion (medium, finely chopped)
- 2 garlic cloves (finely chopped)
- 2 cups wild mushrooms (sliced [I used chanterelle; David and Charlotte suggest porcini])
- 2 cups button mushrooms (sliced)
- salt
- pepper (to taste)
- 1/2 bunch fresh flat leaf parsley (chopped, plus extra to garnish)
- 1 2/3 cups tomatoes on the vine (cherry)
- olive oil
- 4 handfuls arugula (rocket)
- 1 tsp. smoked paprika
- 1 garlic bulb
- olive oil (a drizzle of)
- 2/3 cup vegan mayonnaise
- 10 saffron (strands of, soaked in 2 tablespoons of water)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium650mg19% |
| Protein8g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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