SafePlates

Ingredients

• 1 cup (240 ml) of chickpea flour
• 1/2 cup (120 ml) of water
• 1/4 cup (60 ml) of nutritional yeast
• 1 teaspoon (5 ml) of turmeric
• 1 teaspoon (5 ml) of paprika
• 1/2 teaspoon (2.5 ml) of garlic powder
• Salt and pepper to taste
• 2 tablespoons (30 ml) of olive oil
• 1/4 cup (60 ml) of finely chopped onions
• 1/4 cup (60 ml) of finely chopped red bell peppers
• 1/4 cup (60 ml) of finely chopped tomatoes

Instructions

1. In a mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric, paprika, garlic powder, salt, and pepper. Stir until the mixture is smooth and free of lumps.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the onions and red bell peppers, and sauté until they are soft and translucent, about 5 minutes.
3. Pour the chickpea flour mixture into the skillet, spreading it evenly. Sprinkle the chopped tomatoes over the top.
4. Cook the mixture for about 5-7 minutes, or until the edges start to lift from the pan and the bottom is golden brown. Carefully flip the ji'dang and cook the other side for another 5 minutes, or until it is cooked through and golden brown.
5. Remove from heat, let it cool slightly, and then cut into wedges. Serve warm with optional toppings such as avocado slices, a dollop of vegan sour cream, or a fresh side salad.

Tip

For added freshness, consider a sprinkle of chopped cilantro or a squeeze of lemon juice over the top before serving.