Chickpea Flour Scramble

Prep time: 5 minutes | Cook time: 15 minutes
Servings: 2-3 people

Ingredients:

For the chickpea batter:

• 1 cup chickpea flour
• 1 cup water
• 3 tablespoons aquafaba*
• 2 tablespoons nutritional yeast**
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon chili powder (to taste)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon kala namak*** (optional)

For the vegetables:

• 1/4 onion, diced
• 1 garlic clove, minced
• 1/2 green bell pepper, diced
• 1 small tomato, diced
• 1 tablespoon neutral cooking oil

Instructions:

1. Mix all the ingredients for the chickpea batter in a bowl, stirring until smooth with no lumps.
2. Heat the oil over medium heat and add the onion and garlic. Stir regularly to avoid burning.
3. Once the onion becomes translucent (after about 2 minutes), add the bell pepper and continue stirring.
4. When the bell pepper is soft, add the tomato and stir for about 1 minute.
5. Pour the chickpea batter over the vegetables and let it sit for 2-3 minutes, just like making an omelet, until the edges start to dry.
6. Scramble the mixture, scraping the bottom of the pan, and let it sit for another 2 minutes before stirring again. Repeat this process for a total of 4-5 minutes until the batter is fully cooked.
7. Turn off the heat and let the mixture rest in the pan for 2 minutes before serving.

Notes:

• Aquafaba: The liquid from canned chickpeas.
• Nutritional yeast: A deactivated yeast that adds a cheesy flavor to dishes. Available at health food stores or online.
• Kala Namak: Black salt that gives an “egg-like” flavor to the dish. Optional and can be found at Middle Eastern or Indian grocery stores, or online.