Chickpea Flour Scramble Breakfast

• Produce

  • 1 clove Garlic
  • 1/2 Green chile
  • 1/4 cup Onions
  • 2 tbsp Red bell pepper or tomato

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 generous dash Black pepper
  • 1/2 cup Chickpea flour
  • 1 Cilantro and black pepper
  • 1 tbsp Flax seed meal
  • 1 tbsp Nutritional yeast
  • 1/4 tsp Or less paprika
  • 1/4 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Liquids

  • 1/2 cup Water

• Other

  • ⅛ tsp kala namak (Indian sulphur black salt for the eggy flavor

Found on veganricha.com

Description

Ingredients

• ½ cup chickpea flour (or use ½ cup + 1 or 2 Tbsp more besan/gram flour)
• ½ cup water
• 1 tbsp nutritional yeast
• 1 tbsp flax seed meal
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp turmeric
• ¼ tsp or less paprika
• ⅛ tsp kala namak (Indian sulphur black salt for the eggy flavor)
• generous dash of black pepper
• 1 tsp oil, divided
• 1 clove of garlic
• ¼ cup chopped onions
• 2 tbsp each of asparagus, green bell pepper, zucchini or other veggies.
• ½ green chile
• 2 tbsp chopped red bell pepper or tomato
• cilantro and black pepper for garnish

Directions

• Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
• Heat ½ tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
• Add veggies, chile and cook for another 2 mins.
• 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.
• Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle ½ 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.
• 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.