I’ve made chickpea crepes and quiche before but I haven’t tried a chickpea scramble until today. I like the texture but unless you have a sulfurous salt like kala namak it does not taste like eggs. It’s more like fluffy savory bread chunks and veggies. But it’s a nice combination and very filling. The chickpea flower has a decent amount of protein and if you add in a variety of veggies, each one brings more protein to the table along with lots of fiber and phytonutrients. I used onions, mushrooms, yellow peppers and arugula.
For a large single serving of the chickpea portion:
- 1/4 cup chickpea flour
- 1T nutritional yeast
- 1/4 tsp each, turmeric and cumin
- 1/4 tsp paprika
- 1/8 tsp sea salt
- 6 T of water.
Add dry ingredients to a bowl and stir. Add the water and whisk until smooth. Let sit while you prepare your veggies. Slice or chop your desired vegetables. I used about 2 cups total of chopped veggies and then a couple handfuls of arugula. Sauté the veggies to your liking, then remove from pan. Add 1tsp of olive oil to the pan then the chickpea flour mixture and cook on medium heat until the edges start to bubble and look a little dry, then flip and separate into bite size pieces. Scramble stirring gently until all the dough is dry. Add in the veggies to warm and then serve with pepper and hot sauce if desired.