I always love coming across new, exciting and – of course – yummy things to make. Best of all are those simple enough to easily become part of your regular food repertoire, but still special enough to make you excited every time 😉 I very much suspect this will be the case for me with this chickpea ‘omelette’ that I recently tried out for the first time, after hearing about it from my friend Amy.
Probably more of a farinata, if we’re being technical, this vegan ‘omelette’ is not only super simple, but also so satisfying, nourishing and filling. It’s also very adaptable, as you can flavor it any way you want and chuck in whatever ingredients you have lying around.
Here is my simple take on it, but feel free to let your imagination run wild! (I’m thinking a tahini drizzle, fresh coriander and pomegranate seeds for next time…).
Makes: 1 ‘omelette’
- 80g chickpea flour
- 1/2 cup + 1-2 tbsp water
- 1 heaped tsp ground flaxseeds
- cayenne pepper
- 1/2 tsp baking soda
- dried chives
- hot smoked paprika
- assorted vegetables (I used zucchini, red and yellow peppers and some pumpkin)
- Optional: hot smoked paprika, fresh rocket, more herbs, nutritional yeast (etc.)
- Whisk together the chickpea flour, water, ground flaxseeds and baking soda, and season with salt, cayenne pepper, chives (and any other herbs); set aside. The batter should be thickish, like pancake batter, but also runny enough so you it spreads around the pan.
- Thinly slice your veggies, add some oil to a non-stick frying pan and stir-fry them till just about cooked; tip out into a bowl. (Alternative: boil or steam).
- Add a bit more oil into the pan, and then pour in the chickpea flour mixture so that it forms a pancake. Turn down the heat and let cook for a few minutes (you’ll see the edges cooking through and bubbles starting to form).
- Add your veggies on top and let cook for longer. Cover the pan with a lid.
- Leave the omelette as is, and wait till the batter is fully cooked – you can then slide it off directly onto your plate, or fold it – or flip the omelette so it cooks quicker (which is what I did).
- Sprinkle some hot smoked paprika, more chives, nutritional yeast and fresh rocket on top. It’s also great with smashed avocado, and you can fold it to make yummy wraps.
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂