Electric Diet · https://electricdiet.com/chickpea-flour-veggie-scramble
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
2 servings
- 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.