Artichoke Tortilla Española

Preheat the oven to 425°F. Add the garbanzo bean flour, 1½ cup cold water, 4 tsp olive oil, 1½ tsp salt, and ½ tsp pepper to a large bowl. Whisk until the batter is smooth.

Place a medium oven-safe skillet over medium heat. Once hot, add ½ tsp olive oil, walnuts, and just ¼ tsp piri piri spice. Cook until the walnuts are fragrant and toasted, about 2 to 3 minutes. Transfer the toasted walnuts to a bowl.

Drain the artichoke hearts. Add 1½ tsp olive oil to the skillet and then pour in the garbanzo batter. Lay the artichoke hearts on top. Place the skillet in the oven and bake the tortilla española until the center is firm to the touch and the edges pull away from the sides of the skillet, about 17 to 20 minutes.

Peel and mince or grate 1 clove garlic. Halve the lemon. In a small bowl, combine 1 tsp piri piri spice, the minced garlic, juice from half the lemon, Vegenaise, white vinegar, and a pinch of salt. Mix until well combined.

Trim about 1 inch from the bottom of the asparagus and discard. Using a peeler, shave the asparagus into thin ribbons. Transfer the ribbons to a medium bowl along with the juice from the remaining lemon half and a pinch of salt and pepper. Toss to coat.

Check for pits and roughly chop the cured black olives. Cut the artichoke tortilla Española into quarters and divide between large plates. Drizzle with piri piri aioli and top with the toasted walnuts and chopped olives. Serve with the shaved asparagus salad. Sprinkle the tortilla with any remaining piri piri spice if you like it extra spicy.