That’s right: you can scramble chickpeas! Simply mix chickpea flour, water, salt, and a pinch of turmeric for golden color, and you have the makings of some great scrambled “eggs” without ever breaking a shell. I’m partial to chopped shallots and fresh herbs in my scramble, but just like the egg variety, you can make this your own with the ingredients and seasonings you prefer.
- Yield: 2 Servings
- ¾ cup water
- 0.66 cup (80 grams) chickpea flour
- ½ teaspoon ground turmeric
- ¼ teaspoon fine sea salt
- 1 tablespoon olive oil
- 0.33 cup minced shallots
- 1 tablespoon chopped fresh, flat-leaf parsley leaves
- tablespoon chopped fresh basil
- Freshly ground black pepper
- In a small bowl, whisk the water, flour, turmeric, and salt until smooth. Let stand for at least 10 minutes or for up to 1 hour.
- In a medium skillet, heat the olive oil over medium heat. Add the shallots; cook, stirring, for 4 to 5 minutes, until softened but not browned.
- Pour the chickpea batter into the skillet; let it cook, without touching it, for 3 to 5 minutes, until the edges begin to set. Using a spatula, break up the mixture to resemble scramble eggs. Add the parsley and basil; continue to cook, stirring, until the scramble appears set.
- Season to taste with pepper and serve immediately.