Chickpea Flour Scramble Breakfast Recipe

Ingredients

• 1/2 cup chickpea flour (or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour)
• 1/2 cup water
• 1 tbsp nutritional yeast
• 1 tbsp flax seed meal
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp or less paprika
• 1/8 tsp kala namak (Indian sulphur black salt for the eggy flavor)
• generous dash of black pepper
• 1 tsp oil (divided)
• 1 clove of garlic
• 1/4 cup chopped onions
• 2 tbsp each of asparagus (green bell pepper, zucchini or other veggies.)
• 1/2 green chile
• 2 tbsp chopped red bell pepper (or tomato)
• cilantro and black pepper for garnish

Steps

1. 1

   Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.

2. 2

   Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.

3. 3

   Add veggies, chile and cook for another 2 mins.

4. 4

   Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.

5. 5

   Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.

6. 6

   Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.