Preheat the oven to 425°F. Line an 11-inch round cake pan with parchment paper
In a saucepan, warm half the olive oil over medium heat. Add the mushrooms, onion, and pepper and cook for about 5 minutes. Add the garlic and kale or spinach leaves, cook for 5 minutes, then remove from the heat and set aside
.In a large bowl, mix together the chickpea flour, remaining olive oil, and 1½ cups water to make a batter. Season with a pinch of salt and pepper.Add the cooked vegetables, quinoa, and parsley, then stir until well combined.
Pour the mixture into the lined cake pan and bake for 20 minutes.Remove from the oven and leave to cool for 5 minutes, then slice into wedges.