SafePlates

Ingredients

• 1 cup (240 ml) of chickpea flour
• 2 cups (480 ml) of water
• 1/2 teaspoon (2.5 ml) of salt
• 1/4 teaspoon (1.25 ml) of turmeric
• 1/4 teaspoon (1.25 ml) of cumin
• 1 tablespoon (15 ml) of olive oil
• 1/2 cup (120 ml) of finely chopped onions
• 1/2 cup (120 ml) of chopped tomatoes
• 1/4 cup (60 ml) of chopped green bell peppers
• 1/4 cup (60 ml) of chopped fresh cilantro

Instructions

1. In a mixing bowl, combine chickpea flour, water, salt, turmeric, and cumin. Whisk until the mixture is smooth and free of lumps.
2. Heat olive oil in a non-stick skillet over medium heat. Add onions and sauté until they become translucent.
3. Add tomatoes and green bell peppers to the skillet. Cook for about 5 minutes, or until the vegetables are soft.
4. Pour the chickpea flour mixture over the sautéed vegetables in the skillet. Spread evenly and cook for about 10 minutes, or until the edges start to lift from the pan and the bottom is golden brown.
5. Reduce the heat to low, carefully flip the jid, and cook the other side for another 5-7 minutes, or until it is fully cooked and golden brown.
6. Remove from heat and sprinkle chopped cilantro on top. Serve hot and enjoy your vegan jid!