Guide · Oct 12, 2026
Chickpea Flour Veggie Scramble
A savory egg-free scramble made from chickpea flour with peppers, onion and spinach. Vegan and gluten-free; ready in about 20 minutes.
Last updated
Short answer: If you want a savory, egg-free breakfast, chickpea flour makes a soft scramble in about 20 minutes. Turmeric gives it color, cumin gives it depth, and the vegetables can change with whatever is in your fridge.
Chickpea flour (besan) is a pantry staple in Indian cooking and is naturally gluten-free. Look for it in the baking aisle or at international markets. More morning ideas are in our breakfast recipes, and the Electric Food List has swaps for the vegetables.
Swaps and substitutions
- Use kale instead of spinach (cook it 2 minutes longer).
- Add 1/2 cup diced mushrooms with the onion.
Chickpea Flour Veggie Scramble
A savory, egg-free scramble made from chickpea flour batter, cooked with peppers, onion and spinach.
Developed by the ElectricDiet team
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- 2 servings
Ingredients
- 1 cup chickpea flour, also sold as besan or gram flour
- 1 cup water
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ small onion, diced
- ½ red bell pepper, diced
- 1 cup baby spinach, packed
- ½ cup cherry tomatoes, halved
Method
- Whisk the chickpea flour, water, turmeric, cumin, salt and pepper in a bowl until smooth. Let it rest for 5 minutes.
- Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, until softened.
- Add the spinach and stir for about 1 minute, until wilted.
- Pour the batter over the vegetables and leave it undisturbed for 2 minutes, until the edges start to set.
- Stir and fold with a spatula, breaking it into curds, for 4 to 5 minutes more, until no wet batter remains and the curds are cooked through.
- Stir in the tomatoes, check the seasoning, and serve right away.
Food safety and storage
- Chickpea flour is a raw flour; cook the batter until no wet patches remain and don't taste it uncooked.
- Leftovers keep in the fridge for up to 3 days. Reheat in a skillet until hot.