SafePlates

Ingredients

• 1 cup (240 ml) chickpea flour
• 1/4 cup (60 ml) nutritional yeast
• 1 tsp (5 ml) turmeric powder
• 1/2 tsp (2.5 ml) black salt (kala namak)
• 1/2 tsp (2.5 ml) garlic powder
• 1/4 tsp (1.25 ml) black pepper
• 1 1/2 cups (360 ml) water
• 1 tbsp (15 ml) olive oil
• 1/2 cup (120 ml) chopped onions
• 1/2 cup (120 ml) chopped bell peppers
• 1/2 cup (120 ml) chopped tomatoes
• Salt to taste
• Optional: 1/2 cup (120 ml) chopped spinach or mushrooms
• Optional: 1/2 tsp (2.5 ml) cumin or paprika

Instructions

1. In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric, black salt, garlic powder, and black pepper. Gradually add water while whisking to create a smooth batter. Adjust the water as needed to achieve a consistency similar to pancake batter.
2. Heat olive oil in a non-stick skillet over medium heat. Sauté onions and bell peppers until they are soft, about 5 minutes. If using, add mushrooms or spinach and cook until wilted.
3. Stir in optional spices such as cumin or paprika if desired for added flavor.
4. Pour the chickpea batter into the skillet, spreading it evenly. Allow it to cook undisturbed for about 2 minutes or until the edges start to lift from the pan.
5. Gently scramble the mixture using a spatula, as you would with eggs, and cook for another 3-4 minutes until the batter is fully cooked and resembles scrambled eggs.
6. Add the chopped tomatoes and cook for an additional minute. Season with salt to taste.
7. Serve hot, garnished with fresh herbs or avocado slices if desired. For a complete meal, serve with whole grain toast or a fresh green salad.