Chickpea scramble

Chickpea scramble

This makes a great alternative to tofu scramble, and like tofu has a hefty amount of protein it is also high in fibre.  The nutritional yeast adds  B12 and the linseeds add essential fatty acids
As well as all that great nutrition the dish is incredibly tasty and flavoursome, so why not make it today
Serves two
Chickpea flour batter:
  • 50g of chickpea flour (also known as gram or besan flour)
  • 100 ml cold water
  • 1 tbsp nutritional yeast (with added B12)
  • 1 tbsp ground flax seed (linseeds)
  • ½ tsp kala namak (black salt) – for an eggy flavour and smell
  • ½ tsp baking powder
  • ¼ tsp ground turmeric or freshly grated
  • large pinch of smoked paprika and black pepper

chickpea flour

Veggies:
  • 1 tsp oil or a few squirts of oil spray
  • 1 clove of garlic ½ tsp garlic salt
  • ½ chopped onion
  • ½ red, green or yellow pepper – chopped
  • handful of fresh spinach leaves
  • large pinch dried chilli flakes or ½ fresh chilli chopped
  • small handful of chopped coriander leaves
  • black pepper
  1. Make the batter by mixing all the ingredients in a bowl. Set aside until neededchickpea scramble
  2. Heat ½ tsp oil in a frying pan, over a medium heat. Add onion and garlic (salt) and cook until soft; about 2-3 minutes.
  3. Add veggies and chilli and cook for another 2 mins.29365503_10155428600326903_775324558516289536_n
  4. Then add the spinach, cook until the leaves are wilted.
  5. Pour the chickpea flour batter over the veggies. Cook for a few minutes until the edges start to set. Drizzle ½ tsp oil or a few sprays of oil on the edges.chickpea scramble
  6. Scramble up the mixture  with a fork and continue cooking. The mixture will form clumps, scrape the bottom of the pan and let it cook for another few minutes before mixing again.  Continue to cook until the edges start to dry out, probably a total 4 to 5 minutes.chickpea scramble
  7. Turn off the heat and let the doughy mixture sit for 1-2 minutes.chickpea scramble
  8. Then break into smaller chunks and serve on wholemeal bread, sour dough toast or crumpets.  Or make it part of a more substantial brunch
  9. Sprinkle generously with black pepper and scatter over the coriander leaves

chickpea scramble